Americas · General news · Clarín

Ocho capas de masa y 12 atados de verdura: hicimos la pascualina de Doña Petrona y descubrimos si vale la pena cocinar como hace 100 años

Published by Clarín · Argentina 8 h ago

La preparación de la fórmula histórica demandó dos horas y media de trabajo.La tarta costó 33 mil pesos y rindió diez abundantes porciones de un cuarto de kilo.

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