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By Antonio Carluccio and Priscilla Carluccio
Published 1997
Because of its size it is often cooked with other, larger birds and is used to give flavour to ragΓΉs. In Tuscany, skylarks are wrapped in pancetta and loaded on long skewers between chunks of bread and bay leaves, then spit-roasted or grilled and basted with virgin olive oil, salt and pepper.
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