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Dia 21: Amanida de pasta amb envinagrats ☀️ per menjar a l'ampit de la finestra o la repisa del balcó en un dia assolellat. Image
Cosa més senzilla no hi ha al món: pasta bona bullida segons les instruccions (en aquest cas mafalda curta) i refrescada. Tàperes, olives negres aragoneses, tomàquet sec tallat, anxoves tallades i ventresca en conserva que posarem al final sencera. ImageImageImageImage
Amanim els ingredients amb els olis de les conserves i al final afegim la pasta, per remenar-la el mínim possible i que no es trenqui.
Ventresca en acabar, per no "embrutar" el conjunt i grana padano al gust. Dinar de dissabte de vacances assolellat ☀️
Bon profit! ImageImageImage
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