This preserving project could be covered in oil and refrigerated for up to 10 days or the peppers could be frozen, with the skin on, for up to 6 months or more.
Hi everybody, I’m Natalina and I’ve been teaching authentic Italian cuisine since 2011and I want you to join in celebrating Italian food culture!
Learn how to cook like an Italian Mamma through cooking classes, my cookbook, and food and wine tours. My cookbook, Natalina's Kitchen: Bringing homemade back! can be found on Amazon! [ Ссылка ]
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