picadillo的叶子
咸橄榄和甜葡萄干使Picadillo和Dolma辉煌的鲜艳亮度使这种狂野的混搭，而肉桂给它带来了一种温暖，使其变得微妙。将这些蒸的原木与香草米，黑豆和大量的葡萄藤酱一起食用。
贾斯汀·查珀（Justin Chapple）
2020年3月
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05/14/2020
这道菜非常好。唯一的变化was using a half teaspoon of cumin instead of seeds, because I didn't have them on hand. I didn't have a steamer basket either so I used a 9-inch cake pan placed on aluminum foil balls in my wok with water in it and put the lid on it. (I had to do steam them in two batches.) I wouldn't change a thing and we'll definitely be making this again.
04/06/2020
这个食谱很棒！我加倍了它，因为几份份似乎很麻烦。我最终得到了22叶，这是完美的。我使用了羽衣甘蓝，因为它们是如此平坦。他们最终变嫩，制作了一个伟大的包装纸。我根据其他评论将肉桂的数量减半。这足以容易味道而不会过分动力。我没有小茴香种子，所以我用1/2茶匙的小茴香粉作为加倍食谱。一定会再次做到这一点！
03/01/2020
Made these last night as per recipe,we thought the cinnamon and cumin combo was good but overpowering.Could not taste the olives at all,fresh picked chard from our garden was nice next time we try reducing the cinnamon and cumin in half.
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