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Le ricette di Pierre



Dosi per 6:

200 g funghi champignon
6 cuori di carciofo
100 g Maionese
1 limone
600 g carote
150 g riso
2 cucchiai pomodoro

Cuocere i cuori di carciofo a spicchi in poca acqua salata.

Saltare i funghi tagliati a fettine in poco olio, a cottura ultimata bagnare con il succo di limone.

Mescolare i carciofi e i funwhi al pomodoro.

In un piattino fare uno strato di carote tagliate a bastoncini, uno di riso lessato e coprire con l'insalata di carciofi e funghi.

Decorare con il prezzemolo e la Maionese.

Provenienza: RAI Televideo 22/10/1994

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