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Le ricette di Pierre



Dosi per 6:

300 g pomodori
300 g panna fresca
15 g colla di pesce
1 limone
2 cucchiai latte
3 cucchiai olio

Mettere a bagno in poca acqua fredda la colla di pesce. Frullare i pomodori, privati di pelle e semi, con olio, succo di limone e poco sale. Sciogliere nel latte su fuoco dolce la colla di pesce strizzata. Amalgamare il pomodoro con la panna leggermente montata e con la colla di pesce. Disporre in uno stampo unto di olio e mettere in frigo per almeno 3 ore.

Provenienza: RAI Televideo 22/10/1994

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