Nucsoara

Origine: Indonezia

Utilizare: preparate dulci: prajituri, budinca si crema, dar si in cele sarate ca: terrine sau piureuri. In Bucataria Italiana este folosita in umpluturile de carne, branza sau spanac pentru tortellini, ravioli sau cannelloni.

Se adauga la sfarsitul prepararii, proaspat razuita, pentru a isi mentine aroma.

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