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Orecchiette Pomodori Mozzarella e Basilico Stroppa Bio
  • Boil some salted water in a pan and poach orecchiette.
  • Cook orecchiette for some minutes, but strain them “al dente”.
  • Cut mozzarella cheese into small cubes and cut the tomatoes in four.
  • When orecchiette are cold, add the small cubes of mozzarella cheese and the tomatoes and drizzle some extra virgin olive oil.

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