Afogato desserts

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This dish takes a little bit of time to do it correctly, and there are no shortcuts. The onions and potatoes must be softened slowly in olive oil for 20 minutes… and yes, you do have to use that much olive oil. It may seem ludicrous to use that amount of oil but most of it will be strained off and tastes so deliciously of sweet onions and potatoes, that I use it to fry other vegetable dishes afterwards

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