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Categorie: Cauta:

CAS DE CARNE CU FICAT

Una dintre cele mai rafinate preparate culinare, de influenta germana, primita in bucataria romaneasca de secol XIX, satisface si cele mai pretentioase gusturi. Un amestec special de carnuri de porc, vita si pui, cu ficat, aromate cu piper, coriandru, paprica, maghiran, lamaie, cativa catei de usturoi si ceapa, date la cuptor sa se topeasca. Un preparat pentru gusturi fine, care poate fi insotit de vinuri albe si face fata celor mai pretentioase ospaturi.