Rosemary bramata | Recipe | V-ZUG Lebanon
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Cooking tools:
- Vacuum sealer
- Vacuum bag
- Oven
- Perforated tray
- Kitchen scale
- Measuring cup
- Saucepan
- Fine-mesh sieve
- Baking dish
- Grater
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 100 g Bramata polenta
- 400 ml poultry bouillon
- 50 g butter
- 1 clove of garlic
- 3 sprigs of rosemary
- 50 g Parmesan
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Rosemary bramata
vzug.com