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Croquetas de bacalao salado y alioli de azafrán recalentable Método de Preparación: El queso BMXBOC006 Método de Preparación: El queso feta se marina en Oporto y se rellena en los chabacanos secos Cada rollo está cuidadosamente preparado se forman las croquetas y acompañada con un alioli de azafrán que añade un toque único y exquisito
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