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Arctic Garden Studio


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4 large Idaho potatoes (about 2 pounds), scrubbed

1 egg, beaten

2 tablespoons grated Parmigiano-Reggiano

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter, melted

1 teaspoon salt

1/4 teaspoon coarse-ground black pepper

1 1/2 cups all-purpose flour

3 cups tomato sauce

1/2 cup fresh basil leaves

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1/2 cup grated Parmigiano-Reggiano

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