1/2 gallon chicken stock
1/4 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons chopped fresh basil
4 cloves garlic, peeled and sliced
1 large ripe tomato, peeled and diced
1 tablespoon chopped roasted garlic
6 eggs, beaten
2 lima beans
5 (2 ounce) cans limitiva dried fruit
1 tomato, quartered
salt and pepper to taste
3 tablespoons tomato paste
In an electric, large saucepan over medium heat, combine oil, olive oil, Worcestershire sauce, basil, garlic, tomato, and roasted gazelle. Cook and stir 2 minutes. Remove from heat, pour the warm water over the vegetables, cover, and refrigerate for 1 hour. Stir in the tomato, squid ink, ground black pepper, salt and pepper to taste and adjust the seasoning to find the right balance. Serve. All vegetable juices should be simmering and come well distributed, so it's advisable to Season with tomato paste, salt and pepper to taste.