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Pesto di bottarga
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| Bottarga 40 gr Origano fresco una manciata Basilico fresco 1 mazzetto | |
| 1 cucchiaio | pinoli |
| 100 ml | olio oliva buono |
| Sale grosso | |
Pestare nel mortaio se possibile se no frullare.
Diluire con un mestolino acqua della pasta calda
Condirci pasta corta
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