Put the ratatouille in a frying pan with olive oil and salt to a simmer, cover them and go stirring occasionally, when you see that the water has evaporated vegetables add the grated tomato and let it also reduces liquid, let it cook for about ten or fifteen minutes sarape and once cooked it aside.
Season the wings, without half games for the tip, and roast the oil in a saucepan or frying pan, add the enrossides when they let go and ratatouille doing chup, chup just as copper and understood take the taste of ratatouille. sarape
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