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Pasta ricotta e pomodorini
Cellentani 320 g Pomodorini ciliegino 500 g Pomodorini datterini 300 g Ricotta vaccina 200 g Cipollotti 60 g Pecorino Romano DOP 50 g (da grattugiare) Basilico q.b. Olio extravergine d'oliva q.b. Sale ...
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