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4 traseros de conejo, 1 cabeza y media de ajos, 1 tostada (biscote, colines), 12 almendras tostadas, 12 avellanas tostadas, 200 gramos de vino blanco, 2-3 ramitas de tomillo fresco, 1 ramita de romero fresco, pimienta negra recién molida, sal, aceite de oliva virgen extra, perejil.
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