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Ingredientes
- Cardoon heads Extra virgin olive oil vinaigrette Minced parsley Minced chervil Minced chives
Direcciones
- Blanche and peel the cardoon heads, complete the cooking in stock. Drain well, mix with extra virgin olive oil vinaigrette and leave to cold. Scatter generously with minced parsley, chervil and chives and serve chilled.
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