Patate sabbiose -1 kg patate -4 cucc. pane gratt. -4 cucc. parmigiano gratt. -4 rametti rosmarino tritato -2 spicchi aglio -1 hg speck -olio evo --tagliate le patate e sciacquate sotto acqua corrente risulteranno più croccanti sbollentate le patate Scolate e fate asciugare mescolate gli ingredienti agg. alle patate agg. le striscioline di speck e mescolate Mettete in uno scolapasta e levate il condimento in eccesso agg. olio Cuocete x 20-25 m. 180-200° mescolate di tanto in tanto

Patate sabbiose -1 kg patate -4 cucc. pane gratt. -4 cucc. parmigiano gratt. -4 rametti rosmarino tritato -2 spicchi aglio -1 hg speck -olio evo --tagliate le patate e sciacquate sotto acqua corrente risulteranno più croccanti sbollentate le patate Scolate e fate asciugare mescolate gli ingredienti agg. alle patate agg. le striscioline di speck e mescolate Mettete in uno scolapasta e levate il condimento in eccesso agg. olio Cuocete x 20-25 m. 180-200° mescolate di tanto in tanto

how to make a perfect pie topper

how to make a perfect pie topper

Deep Fried Camembert, Blistered Tomatoes, Baby Marrow, Coriander Dressing

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Deep Fried Camembert, Blistered Tomatoes, Baby Marrow, Coriander Dressing

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Remolacha y queso de cabra, una de las combinaciones favoritas de Antonio Bachour

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Patate ripiene 4 patate a pasta gialla (circa 800 g) 1 scalogno 150 g di mortadella a fette 100 g di pecorino toscano semi stagionato 2 tuorli pangrattato 4/5 cucchiai di olio e.v.o. prezzemolo- sale- pepe

Is Foodie the New F word?

Is Foodie the New F word?

http://learn-photo-art.digimkts.com I am going to take some of my own. I had a pro ask me how I did something like this. Anyone can do this. food photography ice cream . I had a pro ask me how I did something like this. This is making me hungry. Learn how today.

http://learn-photo-art.digimkts.com I am going to take some of my own. I had a pro ask me how I did something like this. Anyone can do this. food photography ice cream . I had a pro ask me how I did something like this. This is making me hungry. Learn how today.


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Pan-Seared Steelhead Salmon w/ Mushrooms, New Potatoes & Truffled Spring Pea

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