Pan-fry thinly minced garlic, fennel and mint in olive oil then add boiled garagoj, salt, pepper, white wine, tomato sauce. Cook until dry and red-colored. They are excellent, even if probably not excellent as those of the feast that takes place every year in Marotta.

For a good result fire should be obtained by wood, and a peel of lemon added just before removing from fire.

Provincia Pesaro Urbino

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