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Potato and Herbs Soufflés
- Potato 500 g
- Butter 60 g + for the moulds
- Milk 60 ml
- Pecorino 100 g, freshly grated, Sardo variety
- Eggs 4
- Nutmeg To taste
- Salt To taste
- Pepper To taste, freshly ground
- Fresh herbs 1 bunch (parsley, chervil, dill)
Directions:View on Fine Dining Lovers
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