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Le ricette di Pierre



Dosi per 4:

120 g Storione affumicato o anche Bollito, a fettine
120 g salmone affumicato a fettine sottili
4 cucchiai olio
1 cucchiaio aceto
pan carré grigliato

Tagliare a listarelle corte e sottili lo Storione e il salmone, disporle in 2 piccole vaschette e condirle con olio, aceto e un po' di Pepe macinato. Non aggiungere sale.

Servire accompagnando con pan carrè tostato al momento.

Provenienza: RAI Televideo 25/04/1994

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