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Ingredients
- 1 spicchio di aglio
- 1 mazzetto di prezzemolo fresco le foglioline lavate ed asciugate
- 30 g di olio extravergine di oliva
- 1 patata lessa (100 g circa) a pezzetti
- 70 g di mortadella a cubetti
- 30 g di Parmigiano Reggiano grattugiato
- 2 pizzichi di sale
- 1 pizzico di pepe macinato
- 500 g di seppie pulite, le sacche ed i tentacoli
- olio extravergine di oliva q.b. per spennellare
- 500 g di pomodori ciliegino a metà
- Nutrition
- per 4 porzioni
- Calories
- 1136 kcal / 4753 kJ
- Protein
- 97.7 g
- Fat
- 67 g
- Carbohydrates
- 38.1 g
- Fibre
- 12 g
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