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Ingredients
- 30 g di Parmigiano Reggiano
- 500 g di acqua
- 4 finocchi piccoli, puliti e tagliati in quarti
- 150 g di Fontina a fette
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 789.5 kJ / 188.7 kcal
- Protein
- 13.1 g
- Carbohydrates
- 2.4 g
- Fat
- 13.9 g
- Saturated Fat
- 8.5 g
- Fibre
- 50.1 g
- Sodium
- 416.2 mg
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