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Ingredients
- 1 scalogno in quarti
- 40 g di olio extravergine di oliva
- 300 g di fegatini di pollo
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato fresco
- 100 g di vin santo
- 50 g di brodo vegetale (opzionale)
- 30 fette di pane tipo toscano
- 20 g di capperi sotto sale, dissalati
- 20 g di pasta di acciughe
- Nutrition
- per 1 pezzo
- Calories
- 371 kJ / 89 kcal
- Protein
- 4.2 g
- Carbohydrates
- 13.5 g
- Fat
- 2 g
- Fibre
- 0.7 g
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