Tuscan Style Stew Recipes

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TUSCAN FISH STEW



Tuscan Fish Stew image

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 2

Number Of Ingredients 14

3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1 anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

Steps:

  • Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  • Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
  • Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g

TUSCAN PORK STEW



Tuscan Pork Stew image

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 tablespoons olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups reduced-sodium chicken broth
2 cups frozen pepper stir-fry vegetable blend, thawed
1/2 cup dry red wine or additional reduced-sodium chicken broth
1/4 cup orange marmalade
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked fettuccine, optional

Steps:

  • In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

NORTHERN ITALIAN BEEF STEW



Northern Italian Beef Stew image

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h50m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  • Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  • Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  • Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  • Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g

TUSCAN VEGETABLE CHICKEN STEW



Tuscan Vegetable Chicken Stew image

Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.

Provided by Kelly Kwok

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 20

1 tablespoon oil
3 tablespoon butter
1 medium onion (diced)
2 cloves garlic (minced)
3 cups chopped carrots
3 cups chopped celery
1 large zucchini (chopped)
1 sweet red bell pepper (chopped)
1/4 cup flour
4 cups chicken broth
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 19 oz. can cannellini beans, drained and rinsed
1 28 oz. can diced tomatoes, undrained
1 cup diced cooked chicken breast (I used rotisserie)
1 cup fresh spinach leaves (chopped)
2 tablespoons cider vinegar
salt and pepper to taste
fresh parsley
parmesan cheese

Steps:

  • In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
  • Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
  • Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
  • Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
  • Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

TUSCAN CHICKEN STEW



Tuscan Chicken Stew image

This easy-to-create comfort food of chicken stew has Italian inspirations including basil, fennel and minced garlic.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 14

2 tbsps olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, cut into 1/2-inch thick wedges
1/2 tsp McCormick® Fennel Seed
1 can (15 ounces) cannellini or other white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes undrained
1/4 cup red wine
1 tsp McCormick® Basil Leaves
1 tsp McCormick® Garlic, Minced
1 tsp McCormick® Rosemary Leaves
1 tsp salt
1/2 tsp McCormick® Oregano Leaves
1/2 tsp McCormick® Black Pepper, Coarse Ground
1 package (6 ounces) baby spinach leaves

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
  • Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
  • Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 258 Calories

TUSCAN-STYLE BEEF STEW RECIPE - (3.7/5)



Tuscan-Style Beef Stew Recipe - (3.7/5) image

Provided by DreiFromBK

Number Of Ingredients 16

4 4pounds 2-inch boneless beef short ribs, trimmed and cut into 2-inch pieces
Salt
1 1tablespoon 1tablespoon vegetable oil
1 1(750-ml) bottle 1(750-ml) bottle Chianti
1 1cup 1cup water
4 4 4 shallots, peeled and halved lengthwise
2 2 2 carrots, peeled and halved lengthwise
1 1 1 garlic head, cloves separated, unpeeled, and crushed
4 4sprigs 4sprigs fresh rosemary
2 2 2 bay leaves
1 1tablespoon 1tablespoon cracked black peppercorns, plus extra for serving
1 1tablespoon 1tablespoon unflavored gelatin
1 1tablespoon 1tablespoon tomato paste
1 1teaspoon 1teaspoon anchovy paste
2 2teaspoons 2teaspoons ground black pepper
2 2teaspoons 2teaspoons cornstarch

Steps:

  • Serves 6 to 8 We prefer boneless short ribs in this recipe because they require very little trimming. If you cannot find them, substitute a 5-pound chuck roast. Trim the roast of large pieces of fat and sinew, and cut it into 2-inch pieces. If Chianti is unavailable, a medium-bodied wine such as Côtes du Rhône or Pinot Noir makes a nice substitute. Serve with polenta or crusty bread. 1. Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add half of beef in single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time. 3. Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to pot. 4. Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 12 to 15 minutes. 5. Combine remaining wine and cornstarch in small bowl. Reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve, passing extra cracked peppercorns separately. (Stew can be made up to 3 days in advance.) Cheap Wine is Fine Early recipes for peposo relied on inexpensive Chianti, while modern versions call for a midpriced bottle (whether Chianti or a similar Tuscan wine such as Montepulciano or Brunello). We made batches using cheap ($5), midpriced ($12), and pricey ($20) Chianti, along with other varieties we often use in the kitchen: Cabernet Sauvignon, Pinot Noir, and Côtes du Rhône. We were surprised that the stew made with the cheapest Chianti went over well with most tasters. While the midpriced wine was agreeable to everyone, there was no advantage to cooking with the expensive bottle. Highly oaked, tannic wines like Cabernet became harsh when cooked, but cheap bottles of fruitier pinot and Côtes du Rhône made good stand-ins for the Chianti. Maximizing the Flavors from Wine and Pepper The flavor compounds in wine and pepper can be classified by their behavior during cooking. Stable compounds don't change, but volatile compounds evaporate, and unstable compounds break down. Over time, the result is a loss of flavor. Most recipes we found for this stew call for adding all the wine and pepper at once, at the start of a 2 1/2-hour simmer. At the end of cooking, the flavors remaining were only those of the stable compounds. By adding some of the wine and pepper 15 minutes before finishing cooking, and the remainder of wine and pepper at the end, we were able to preserve more of the volatile and unstable compounds, capturing the most fleeting, bright, fresh flavors from both the wine and the pepper.

TUSCAN SEAFOOD STEW



Tuscan Seafood Stew image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 Tbsp. olive oil
1 large onion, chopped
1 large orange or red bell pepper, chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine or clam juice
1 bottle (8 oz.) clam juice
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
12 small clams, well scrubbed
1 lb. uncooked large shrimp, peeled and deveined
1 lb. scallops
2 Tbsp. chopped flat-leaf parsley

Steps:

  • Heat olive oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells.) Sprinkle with parsley and serve, if desired, with crusty bread.;

TUSCAN BEAN STEW (HEARTY + EASY)



TUSCAN BEAN STEW (HEARTY + EASY) image

Tuscan bean stew that is hearty, easy, full of flavour, vegan, family-friendly - aka your kids will love it, nutritious and utterly...

Provided by Gali & Matt

Categories     Cancer-Fighting Main Courses

Time 25m

Number Of Ingredients 14

400g tin of washed mixed beans or cannellini beans (drained weight 270g)
1 leek, chopped or diced
1 celery stalk, chopped or diced
2 carrots, diced
1 red onion, diced
1 garlic clove, grated
1 tablespoon of flour
750ml of vegetable stock enriched with yeast extract
½ cup of Orzo pasta
5g or 6 large fresh sage leaves, finely chopped
1 teaspoon of fennel seeds
5g of fresh parsley
5g or 6 stalks of fresh thyme
1 tablespoon of tomato puree

Steps:

  • Instructions In a large oven to table pan heat some olive oil for a minute on medium heat. Add the fennel seeds and fry for 2 minutes. Add the leek, celery, carrots, onion and garlic and lower the heat and sauté for 5 minutes. Stir in a tablespoon of flour and turn the heat up for 1 minute to brown. Pour in the stock enriched with the yeast extract and the tomato puree. Turn the heat down low and simmer the broth for 6 minutes. Add the herbs, reserving a little to garnish. Add the orzo pasta and the washed beans and gently simmer, stirring occasionally for 12 minutes until the pasta is cooked. Garnish with the leftover herbs and (optionally) chopped black olives and sun-dried tomatoes.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

TUSCAN BEEF STEW



Tuscan Beef Stew image

Slowly cooked beef gets enhanced with the flavors of the Tuscan countryside for a hearty meal.

Provided by Cooking Chat

Categories     Main

Time 5h30m

Number Of Ingredients 26

1 bottle Chianti or other dry red wine
4 rosemary sprigs
4 sage sprigs
1 red onion, coarsely chopped
1/2 of a celery rib, coarsely chopped
1 carrot, coarsely chopped
3 bay leaves, 1 tablespoon black peppercorns, 1 tablespoon juniper berries, 2 teaspoons whole cloves, tied in a cheese cloth
2.5 lbs. stew beef, cut into 2 inch cubes
1/4 cup extra-virgin olive oil
1/2 of a celery rib, finely chopped
1 carrot, finely chopped
1 small red onion, finely chopped
2 large garlic cloves, thinly sliced
1 tablespoon very finely chopped sage
2 1/2 teaspoons very finely chopped rosemary-1 tsp reserved for later in cooking
Salt & pinch of crushed red pepper to taste
2 whole cloves, 8 juniper berries, 2 bay leaves and 4 peppercorns, tied in cheesecloth
3 cups reserved marinade
1/2 cup beef or chicken broth
1 cup diced tomatoes
1 tbsp tomato paste
1/2 cup or so of olives, sliced
1/2 cup coarsely chopped parsley
1 tbsp of lemon zest
a few grinds of black pepper
1.5 tsp garlic powder or spice blend-I like Organic Healthy Earth Seasonings spice blend for meat, seafood and veggies from Whole Foods

Steps:

  • Make the marinade: Combine all the marinade ingredients, from the bottle of wine through the spices in the cheesecloth, in a large bowl. Place the beef in a large sealable plastic bag, then pour the marinade into the bag (having a helper is handy here). Gently shake the beef around a bit to get it well-coated, then squeeze the air out of the bag and seal it tightly. Store the beef in the refrigerator for at least 6 hours or overnight.
  • When you're ready to start cooking, place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, patting it with paper towel to dry it a bit, and scrape off big pieces of herbs and spices from the marinade. Set the beef aside in a bowl.
  • Heat the oil on medium heat in a dutch oven. Add the finely chopped onion, carrot, and celery to the pan, cook for a few minutes until it starts to soften.
  • Add the garlic, cook for another minute. Next, stir in the beef, combining it well with the veggies. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides.
  • After the beef has browned, stir in the stock along with the red pepper, rosemary and sage, cooking until the stock has mostly evaporated.
  • Preheat the oven to 300 degrees as you brown the meat and veggies. Once the beef has browned in an oven proof dutch oven, add the 3 cups reserved marinade, the chopped tomatoes, tomato paste, and the spices in the cheesecloth. Bring to a boil on the stove top, then lower to a steady simmer and cover. Carefully move the dutch oven to the oven, and cook for 4 hours.
  • Carefully move the stew back on the stovetop. Bring to a steady simmer, and add the garlic powder or spice blend, salt and pepper to taste. Simmer partially covered for up to one hour to reduce and thicken the stew. At the end of this cooking time, stir in the olives, parsley and lemon zest. The last two items give a nice freshness to it. Alternatively, a bit of these last 3 items can be served on top of each person's bowl of stew, for a nice presentation. Enjoy with a glass of Tuscan red wine!

Nutrition Facts : ServingSize 1 bowl, Calories 507 calories, Sugar 5.6 g, Sodium 270.5 mg, Fat 23.8 g, SaturatedFat 5.1 g, TransFat 0.3 g, Carbohydrate 25.2 g, Fiber 3.7 g, Protein 35.2 g, Cholesterol 93.5 mg

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Estimated Reading Time 30 secs


ITALIAN STYLE OCTOPUS STEWED RECIPE RECIPE - FOOD NEWS
Octopus Recipes Italian. Peel and cut the potatoes into serving-sized chunks. Chop the beans into 2cm lengths. Cook the potatoes peas and beans separately in boiling water until just tender. Drain and add to the stew. Carefully add the octopus to the stew and reheat gently. Season and serve in large pasta plates with plenty of crusty bread. Octopus dishes are commonly enjoyed in the ...
From foodnewsnews.com


THE BEST LAMB STEW RECIPE - LAMB EASY STEW RECIPE ...
2021-11-18 Tips on delicious, healthy, and quick Italian and worldwide recipes. Recipes. Appetizers & Snacks; Breakfast; Lunch; Dinner ; Desserts and Brunch; Cookies; Juices and drinks; Smoothies; Side Dish; Reviews; Blog; About Us; Affiliate disclosure; Lunch Recipes Side Dish. The best lamb stew recipe. SOFIA November 18, 2021 November 17, 2021. Jump to Recipe Print Recipe. Best lamb …
From italianfamilyfood.com


TUSCAN STYLE STEW RECIPES
Tuscan Style Stew Recipes. TUSCAN PORTOBELLO STEW. This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin. Provided by Taste of Home. Categories Dinner Lunch. Time 40m. Yield 4 servings (1-1/4 quarts). Number Of Ingredients 14 ...
From tfrecipes.com


TUSCAN BEEF STEW RECIPE - ALL INFORMATION ABOUT HEALTHY ...
TUSCAN BEEF STEW recipe | Epicurious.com tip www.epicurious.com. Toss beef and 1 1/2 teaspoons of salt together and let stand for 30 mins. Heat oven to 300. 2. Brown beef, single layer, about 8 minutes. 3. Add 2 cups wine, water, shallots,carrots, garlic ...
From therecipes.info


TUSCAN WHITE BEAN STEW - MAYO CLINIC
To make the soup, combine in a soup pot the white beans, water, 1/4 teaspoon of the salt and the bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf.
From mayoclinic.org


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