Ingredients
- 12 folhas de acelga
- 20 g pão de véspera
- 5 g salsa
- 70 g azeite
- 1000 g água
- 1 c. chá de caldo de carne caseiro
- 50 g arroz agulha
- 100 g cebola
- ½ c. chá de sal
- 1 pitada de pimenta
- 100 g fiambre
- 30 g noz em metades
- 6 uvas
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