This text is in Chinese. It talks about a recipe from Martha Stewart Living magazine in November 2003. The recipe calls for 3/4 cup of ingredients, including 1/4 cup of black truffle olive oil, 1/4 cup of extra virgin olive oil, 1/4 cup of aged balsamic vinegar, and fresh lemon juice. The recipe involves mixing the truffle, oil, and vinegar in a small bowl and seasoning with lemon juice. The mixture can be stored in a sealed container in the refrigerator for up to 3 days.
Rodrigo
27.04.2023 @ 10:23
This text is in Chinese. It talks about a recipe from Martha Stewart Living magazine in November 2003. The recipe calls for 3/4 cup of ingredients, including 1/4 cup of black truffle olive oil, 1/4 cup of extra virgin olive oil, 1/4 cup of aged balsamic vinegar, and fresh lemon juice. The recipe involves mixing the truffle, oil, and vinegar in a small bowl and seasoning with lemon juice. The mixture can be stored in a sealed container in the refrigerator for up to 3 days.