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Tonja Engen
Mezzelune with basil and anchovies
A tasty Italian recipe. The main course contains the following ingredients: fish, mezzelune gigante with ricotta and spinach (stuffed pasta, fridge, 250 g), olive oil, anchovy fillets ((tin can 46 g), finely chopped), basil or sage ((bag a 15 g) and coarse cut).
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Ingredients
Directions
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Cook the mezzelune according to the instructions on the package.
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Heat the oil in a frying pan over medium heat and fry the anchovies 6-8 min.
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Fry the basil for the last 2 min.
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Let the pasta drain well and bake for another 2 minutes in the oil.
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Sprinkle with (freshly ground) pepper..
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Nutrition
445Calories
Sodium2% DV40mg
Fat34% DV22g
Protein28% DV14g
Carbs16% DV49g
Fiber8% DV2g
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