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5
out of 5
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Brasato al Barolo,
November 1, 2009
By DonaldWilleke
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"This was absolutely superb. And the leftover meat (and a reduced quantity of the "juice" made a superb filling for ravioli. I used a good rich dark tannic red from California, rather than one of my rare, expensive Barolo bottles, and it turned out just fine."
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