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Home > Recipes > Piglet, Jerusalem artichoke, kale, blueberries

Piglet, Jerusalem artichoke, kale, blueberries


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Cook the roast suckling pig seasoned with paprika and garlic to 66 for 16 hours bent over Laurel. Wrap it in a pan and roast pork with little retina. Burn the cabbage and let it dry. Cook the peeled Jerusalem artichokes and prepare the sauce. Close the plate with all the ingredients and a thin slice of white turnip fermented and some Blueberry not too mature.

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Nicolò Piccioni

Published:: 11 September 2018

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