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Ingredients
- 250 g di melanzane violette rotonde a fette (7-8 mm)
- 100 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 120 g di Provolone dolce a pezzi (2-3 cm)
- 80 g di cipolla in quarti
- 40 g di olio extravergine di oliva + q.b.
- 500 g di passata di pomodoro
- 1 pizzico di zucchero
- 2 pizzichi di sale
- 1 pizzico di pepe nero macinato
- 350 g di pasta secca tipo anelletti
- 30 g di pangrattato
- 4 uova sode, sgusciate e affettate (vedere consigli)
- Nutrition
- per 1 porzione
- Calories
- 489 kcal / 2046 kJ
- Protein
- 23.5 g
- Fat
- 23.2 g
- Carbohydrates
- 49.8 g
- Fibre
- 2.6 g
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