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Recipe of terrine of veal snout, mustard seeds, pickled vegetables and anchovy mayonnaise
Recipe of rack of ternasco de Aragón prepared at low temperature with Jerusalem artichoke cream, crystals of ajoaceite and powdered herbs
Recipe of borage, king oyster and portobello mushrooms and potato
Recipe of caramelized La Fueva pork shanks over parmentier, wild mushrooms and garnacha grape
Recipe of mudejar duck cylinder with tomato and avocado
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