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This is the first exclusive Fonderia’s recipe we publish, something delicious we call Melagna. It’s layered like light lasagne (without besciamelle or ricotta) and it is extremely easy to make. First prepare a simple sugo (gravy, tomato sauce, however you like to call it) which means sauté chopped garlic, chopped carrots and a minced onion in extra-virgin olive oil until the onion is glassy and the garlic light yellow (soffritto). (more)

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