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Le ricette di Pierre



Dosi per 6:

1 confezione pasta sfoglia Findus
4 uova intere
1 tuorlo
40 g burro
emmenhtal tagliato a quadrucci, per decorare

Stendere la pasta e ricavarne 12 strisce larghe 2 cm. Inumidirle e avvolgerle intorno a coni di latta. Disporli sulla placca da forno inumidita, sbattere il tuorlo e pennellarlo sui cornetti. Cuocerli quindi in forno caldo a 220{deg} per circa 15'. Preparare le uova strapazzate e con queste riempire i cornetti, decorarli con i quadrucci di emmental e servire.

Provenienza: RAI Televideo 15/08/1994

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