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Ingredients
- 2 rametti di rosmarino fresco, gli aghi lavati
- 3 foglie di alloro fresche, lavate
- 1 spicchio di aglio
- 1 mazzetto di prezzemolo fresco, le foglioline lavate
- 1 rametto di timo fresco, le foglioline lavate
- 3 foglie di salvia fresca, lavate
- 1 rametto di origano fresco, le foglioline lavate
- 50 g di olio extravergine di oliva
- 700 g di carne di cinghiale a pezzi (2-3 cm)
- 200 g di vino rosso corposo, tipo Cannonau
- fette di pane casereccio o polenta tostate, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1035.4 kJ / 247.3 kcal
- Protein
- 25.1 g
- Carbohydrates
- 0.9 g
- Fat
- 12.5 g
- Saturated Fat
- 2.3 g
- Fibre
- 0.3 g
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