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Recipe by Emporion
Sabine-style fregnacce are a first course typical of Lazio cuisine. This recipe features fregnacce pasta seasoned with mixed mushrooms, tomato, parsley, black olives, olive oil, minced garlic, and chili pepper. A flavorful dish rich in Mediterranean flavors.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Fregnacce are similar to maltagliati
Step 2 of 5: Cook the pasta in salted boiling water
Step 3 of 5: Take a pan and put in garlic, oil, and chili pepper and sauté; then add the mushrooms, black olives, and tomato and cook everything for about 10 minutes
Step 4 of 5: Drain the maltagliati, add them to the prepared sauce, and toss them
Step 5 of 5: Finally, sprinkle everything with parsley
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving346 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,395 kJ572 kcal | 692 kJ165 kcal |
| Fat | 22.25 g | 6.43 g |
| of which saturated fatty acids | 3.15 g | 0.91 g |
| Carbohydrates | 80.38 g | 23.23 g |
| of which sugars | 9.52 g | 2.75 g |
| Fibre | 4.26 g | 1.23 g |
| Protein | 16.19 g | 4.68 g |
| Salt | 0.03 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
