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Dia 47: De receptes per aprofitar "sobres" en tenim un munt! Aquí sempre diem que tot és croquetejable, truitable, pizzable... Però no hem parlat encara del jefe de les formes macarres d'aprofitar. Ladies and gentlemen... EL BIKINI! 🎊
I a que no us imagineu de què el farem? 🤭 Image
Pa de pagès, xai guisat de l'altre dia, cogombrets envinagrats, mostassa i formatge Comté de 24 mesos de curació.
Esperem que @JoanGurgui ens doni el seu segell de qualitat. Ell és el valent que ha muntat una bikineria, que seria com el cel a la terra sense penitència prèvia 🤩
El podem fer amb qualsevol carn sobrera! Pollastre rostit o a l'ast, galta guisada, estofat de vedella, cua de vaca... I de formatge endavant amb un Tou d'Ermesenda, un Miner d'Espinelves o un Carrat de La Bauma de Borredà! 🌿 El que tingueu de bo!
P. D.: Alerta el toc de qualitat de refregar els alls del guisat al pa. Alerta! 👌🤩
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