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Ingredients
Tapenade di olive
- 50 g di Parmigiano reggiano a tocchetti
- 100 g di olive denocciolate
- 10 g di prezzemolo fresco, le foglioline lavate ed asciugate
- 2 spicchi di aglio
- ½ - 1 peperoncino rosso piccante, lungo tagliato a metà per il lungo, privato dei semi, a pezzi (2 cm)
- 40 g di olio extravergine di oliva
Crostini alle olive
- 12 fette di baguette tagliate in diagonale
- Nutrition
- per 1 fetta
- Calories
- 982.8 kJ / 234.9 kcal
- Protein
- 7.3 g
- Carbohydrates
- 33.7 g
- Fat
- 7.7 g
- Saturated Fat
- 1.8 g
- Fibre
- 2.2 g
- Sodium
- 583.2 mg
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