Disfruta después del cozze en una padella con un filo di olio. Servite il riso in un vasoio, completo con el code di gambero, el cozze, prezzemolo tritato y spicchi di limone.
Ricetta: Dario Pisani, Testi: Laura Forti, Foto: Riccardo Lettieri, Estilismo: Beatrice Prada
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