An unexpectedly long cooking time won't get in the way of putting dinner on the table. Make plenty: you'll have pasta e fagioli soon.
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Here's the latest beneficiary of that technique, a vegetarian (not vegan) tart that made a grand first course for a recent dinner with friends, and whose leftovers, still crisp, were a nice snack the next day.
Thank you, sincerely, for tapas.
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