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Brindisa: The True Food of Spain - by Monika Linton
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Follow our coca bread recipe below with easy toppings to add once baked.
Morcilla and pine kernel stuffed Riojan peppers with tomato fritada
This recipe originates from Cordoba, in Andalucia. It is served cold and usually garnished with diced Spanish ham and hard-boiled eggs
Enjoy this tart as a light lunch with salad or as a tapa