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Spaghettoni With Tropea Spring Onions And Hot Pepper
- Spaghettoni 300 g, by Benedetto Cavalieri
- Onion 300 g, Tropea variety, clean
- Cherry tomato 100 g, from Pachino
- Garlic 2 cloves
- Bay 2 leaves
- Hot pepper 1/2 tsp, minced and fresh
- Basil 5 leaves
- Parsley 1 tsp
- Thyme the leaves of a sprig, fresh
- Vegetable stock 200 ml
- Extra-virgin olive oil 6 tbsp
- Parmigiano Reggiano 20 g
- Sea salt
Directions:View on Fine Dining Lovers
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