Ingredients
- 4 cuartos traseros de pollo con piel
- 1 cucharadita de sal
- 3 dientes de ajo
- 3 - 4 tiras de piel de limón
- 30 g de zumo de limón
- 30 g de aceite de oliva
- 5 g de perejil fresco
- 10 g cilantro fresco
- 10 g de vinagre de vino tinto
- 60 g de chalota
- 25 g de queso parmesano
- 100 g de rúcula
- 1 diente de ajo
- 1 pellizco de sal
- 20 g de zumo de limón
- 40 g de aceite de oliva
- 30 g de granillo de almendra tostado
- 100 g de agua
- 800 g de judías blancas cocidas (en conserva)
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