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3 points

Boiled broccoli can be heaven with some salt (and if it’s still crunchy on the inside)

regardless, got some savoy recommendations? I only know German Rahmwirsing

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2 points

I’ve recently been enjoying this recipe: https://www.essen-und-trinken.de/rezepte/57421-rzpt-wirsing-pie

And my go-to is to make Carbonara, but replace the Lancaster/Guanciale with 2-3 of the outer, leathery savoy leaves cut into black width strips (vegetarian carbonara, basically).

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1 point

Damn thanks. For the carbonara do you fry the leaves crispy?

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2 points

Not completely, but yes. But in pan with some oil and fry them, as you’d do with the Gunciale

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