Parmesan ricotta aubergines
Roger Vidal
Ingredients
concussees 50.0% , ricotta 2000 25.0% , un 12.5% , ? d'acidité 6.3% , acide 1 te 3.1% , tutile 1.6% , oregano 0.8% , Iil 0.4% , poiore blanc 0.2% , sur des toasts 0.1% , etv 0.0% , lillilse-bouctte 0.0% , è apajnenent chaud et froid 0.0%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.