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Ingredients
- 60 g di Parmigiano Reggiano, a pezzi
- 1 spicchio di aglio
- 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 400 g di cuori di carciofo, a metà
- 1000 g di acqua
- 130 g di panna (min. 30% di grassi)
- 2 uova medie
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 582.3 kJ / 139.2 kcal
- Protein
- 7.9 g
- Carbohydrates
- 2.5 g
- Fat
- 10.9 g
- Saturated Fat
- 6.2 g
- Fibre
- 6.2 g
- Sodium
- 310.5 mg
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