"Devido às suas diferentes componentes, este legume fornece uma grande complexidade de sabores e texturas, variando de macio (os ramos) para fibroso ou crocante (as hastes e caule)."
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Experiências e devaneios culinários na forma de 1001 links diários
Curated by
Miguel Cizeron
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Scooped by Miguel Cizeron onto À Catanada na Cozinha Magazine |
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