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EMPEDRAT, CATALAN RECIPE WITH BEANS, TOMATO, GREEN AND RED PEPPER, EGG AND OLIVES 
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BUCKWHEAT AND VEGETABLES TIMBALE WITH MUSTARD SAUCE 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
PASTA WITH EGGPLANT, TOMATO AND BASIL 
Subtotal
34,00
4