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Ingredients
- 20 g di Parmigiano reggiano a pezzi (2-3 cm circa)
- 1 rametto di prezzemolo fresco, le foglioline lavate e asciugate
- 30 g di olio extravergine di oliva
- 60 g di cipolla a pezzi (3-4 cm)
- 1 spicchio di aglio
- 30 g di pancetta di maiale
- 1 peperoncino senza semi
- 300 g di passata di pomodoro
- 1 pizzico di sale
- 1 pizzico di pepe
- 300 g di fagioli borlotti lessati
- 400 g di pasta mista napoletana
- Nutrition
- per 1 porzione
- Calories
- 2201 kJ / 526 kcal
- Protein
- 20.3 g
- Carbohydrates
- 87.2 g
- Fat
- 13.1 g
- Fibre
- 8.6 g
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