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Ingredients
- 30 g di Parmigiano Reggiano
- 4 uova
- 1 cucchiaio di pangrattato
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- ½ spicchio di aglio
- 30 g di olio extravergine di oliva
- 3 cuori di carciofo a pezzi, precedentemente ammollati in acqua e limone
- 400 g di acqua
- Nutrition
- per 1 porzione
- Calories
- 824 kJ / 197 kcal
- Protein
- 12 g
- Carbohydrates
- 3.5 g
- Fat
- 15 g
- Fibre
- 3.5 g
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