Oggi un piatto meraviglioso: uno spezzatino cremosissimo grazie alle patate, e con un sapore fresco e ricco grazie ai carciofi.
É una ricetta della tradizione ligure, che prevede la carne di agnello (animale più consono alle aspre ondulazioni della Liguria), ma che io preferisco preparare con la carne di vitello. So che gli amici vegani non saranno d’accordo, ma ci vuole un po’ di tempo per staccarsi dalle tradizioni.
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