Contents
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Ingredients
- 50 g farinae subactae
- 50 g Fungos brunneis
- 20 g concisi cepa
- 1 tsp oleum,
- 10 g Rapa alba
- 10 g Zucchini recens
- 1 tsp conspersa
Instructions
- Coque pastam in aqua salsa, in oleo ingesto cepas, sudor cum farina, fungos et aromata (sal, piper, farina lycopersica coque) et cum aqua pasta coque, rapa et zucchini secant cum spirae peelerum formant; nidum pones in medio perfecti fungos dare
NUTRICIUM
servientes: 100gCalories: 131kcalcarbohydrates: 12.8gdapibus: 4.1gcrassus; 7g