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Jun 4, 2009 09:03 AM
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A16 recipe braised pork w/ chestnuts & olives

Has anyone made the braised pork with chestnuts and olives from the A16 cookbook? If so I'm wondering how you served it? It suggests serving it in bowls...is it a stand alone meat or does it need to be over pasta or bread? Any help would be appreciated. Thanks

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