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Appetizers and side dishes
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Antipasto alla giuliese
Traditional fish antipasto of the Giulianova cooking tradition
Directions:
Boil separately the prawns, the squids, the clams and the soles. Dress with ...
Antipasto di fegatini
Traditional meat antipasto recipe from the Teramo territory
Directions:
Cut the livers in small size pieces. Fry onions (previously cut into slices ...
Fuje strascinite
Directions Wash the savoy cabbage carefully and throw away the darker leaves. Fry the garlic in a large pan. Cut the white cabbage ...
Patate 'mporchettate
Directions Cut potatoes into big size pieces. Toss them in an oven dish with the mixed pork underbelly (or lard), garlic, bay leaves and rosemary seasoned ...