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July 20, 2008

Trofie al Pesto

Pesto can be found everywhere these days, but making your own still yields the best flavour and best of all, you can customise the texture (or indeed the ratio of the ingredients) to your own tastes. There are no...

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June 18, 2008

Bruschetta with maro

Maro is a Ligurian sauce of fresh broad (fava) beans, mint, olive oil and Pecorino cheese. Like pesto it can be used in several ways. Here, I've used it as a spread on bruschetta, but it can also be...

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