José Pizarro’s recipe for parsnip, apple and chickpea albóndigas in saffron-tomato broth
Hearty, earthy and slightly sweet, these “meat”balls come smothered in a rich saffron and tomato broth...
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Hearty, earthy and slightly sweet, these “meat”balls come smothered in a rich saffron and tomato broth...
Redirecting to full article...