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costarelle and kidneys of lamb: 1 kilo
ham: 100 grams
vinegar: 1/2 glass
olive oil
salt
pepper
rosemary
garlic
Fry slightly garlic in the oil and ham sliced into pieces, add meat and let it get brown.
Add rosemary, vinegar, salt and pepper.
First cook it at a moderate fire and then at a stronger fire but always in a covered pan.
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