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Braised Fennel With Anchovies (Finocchi In Umido Con Acciughe)
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Roman-Style Marinated Pumpkin (Zucca Alla Scapece)
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Fragrant Eggplant Glazed In Red Vinegar
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Zucchini Frittata
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Green Beans With Tarragon & Buttermilk
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Baked Baby Potatoes, Capsicum & Washed-Rind Cheese
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Sticky Tempeh With Cucumber, Carrot & Peanut Salad
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Charred Corn, Chicken & Curry Leaves
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Tomato, Witloof & Campari Tart
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Heirloom Tomatoes & Stracciatella With Summer Herbs
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