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Le ricette di Pierre

ANTIPASTO DI ARINGHE

Dosi per 4.

Far ammorbidire 100 gr di burro, lavorarlo fino a ridurlo in crema ed incorporarvi due aringhe affumicate tritate finemente. Amalgamare bene e unirvi un grande cetriolo sott'aceto tritato.

Condire con un generoso pizzico di Pepe nero e servire accompagnando con fette di pane di segale leggermente tostate.

Provenienza: RAI Televideo (NORVEGIA) 10/04/1993

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