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Orecchiotte stuffed with hot artichoke bruschetta
This wonderfully appetising recipe by Julie Le Clerc is perfect to have up your sleeve as a tasty starter or a light meal, that is equally impressive to the eye. Cup-shaped orecchiotte (big ears) are generously stuffed with a mixture of hot artichoke bruschetta and creamy ricotta, then nestled in rich pasta sauce and sprinkled with Parmigiano and...
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