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Ingredients
  • 300 g pasta (e.g. risoni)
  • salted water, boiling
  • 200 g frozen peas
  • subheading: Wild garlic:
  • ¾ dl olive oil
  • 30 g wild garlic
  • 4 veal steaks (e.g. flank, approx. 140 g each), cut into strips
  • 1 tsp salt
  • a little pepper
  • 150 g burrata
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