RECIPE:
320 g of milk
25 g of pressed yeast
1 egg
1 tbsp of sugar
60 g of butter
1 teaspoon of salt
550 g of flour
1 glass of peas (pre-boiled)
salt to taste
chopped greens
1 tbsp of refined oil
Provence herbs
SAUCE:
- 2 garlic and young green garlic stalks,
pinch of salt
olive oil
greens of cockle and dill
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