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Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios


Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios Recipe

Ingredients:
  • Seasoned pork shoulder 500 g
  • Pistachios 50 g, from Bronte
  • Fennel 280 g
  • Oil To taste
  • Salt To taste
  • Pepper To taste
  • Sambuca liqueur To taste
Directions:
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Rank

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