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Pissaladiere au pissalat
FERRIGNO

PISSALADIERE AT PISSALAT

Typical Provencal recipe prepared with sardines, onions, anchovy paste, sunflower oil, black olives, garlic, water, extra virgin olive oil, sugar, salt, aromatic plants and pepper. To be enjoyed as an aperitif topped on bread or on toasted bread croutons. Can also be used in the preparation of vol-au-vent or tartlets.

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