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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (2 cm)
- 50 g di speck a listarelle
- 30 g di olio extravergine di oliva
- 20 g di cipolla
- 400 g di polpa di zucca a pezzi (2-3 cm)
- 3 pizzichi di sale
- 500 g di pasta secca tipo orecchiette
- 200 g di ricotta fresca, scolata dal siero
- 1 cucchiaino di semi di papavero
- Nutrition
- per 1 porzione
- Calories
- 1795 kJ / 429 kcal
- Protein
- 17.4 g
- Carbohydrates
- 63.5 g
- Fat
- 13.5 g
- Fibre
- 2.3 g
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