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Le ricette di Pierre



Dosi per 4

4 fette pane a cassetta
1 vasetto polpa di gamberi
4 larghe fette Fontina sottili
20 g. burro
1 cipollina novella
poco latte

Mettere ad ammorbidire in un bicchiere di latte la Fontina, precedentemente tagliata a misura delle fette di pane. Spalmare le fette di pane con il burro e metterle sulla placca del forno imburrata. Mettere su ognuna un po' di cipollina tritata finissima, un po' di polpa di gambero e la Fontina scolata dal latte. Passare in forno caldissimo per 10' circa. Servire ben calde.

Provenienza: RAI Televideo 15/08/1994

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