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Le ricette di Pierre

CROSTONI RUSTICI

Ingredienti:

Dosi per 4:

400 g fegatini di pollo
1 grossa cipolla
1 spicchio aglio
1 manciata Capperi sotto sale
35 foglie Salvia
1/2 bicchierino Brandy
8 fette pancarrè
olio
burro

Soffriggere la cipolla e l'aglio tritati in 2 cucchiai di olio e 1 noce di burro. Unire i fegatini, la Salvia e i Capperi tritati. Salare, pepare, spruzzare con il liquore e far evaporare. Continuare la cottura a fuoco dolce per 15', unendo acqua se necessario. Lasciare intiepidire e passare al passaverdura. Tostare il pancarrè e spalmare ogni fetta con la crema di fegato.

Provenienza: RAI Televideo 11/11/1994

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