200
ganaax
50
g cipolla blanca
50
gramo de patata
nijaasta
saliid saytuun oo bikrad ah
peperoncino de cayena
500
g sacchi di seppia già puliti
100
g acqua di mare (oppure acqua naturale con sale marino al 3%)
50
g aceite extravergine di oliva
20
g álbum
3
bustine di nero di seppia
truffle xagaaga
nijaasta
fiocchi sucio
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