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Le ricette di Pierre




g gamberetti sgusciati
1 confezione cuori di carciofi Findus
40 g Capperi
400 g lattuga
3 cucchiai panna liquida
90 g Maionese
salsa di olio e limone

Diluite la Maionese con la panna liquida. Cuocete i cuori di carciofi in acqua salata per 6 minuti. Scongelate i gamberi e fateli saltare in una padella antiaderente col burro. Lavate e asciugate l'insalata, conditela con la Maionese e disponetela in un piatto da portata. Separatamente condite i carciofi e i gamberi con la salsa, salate e disponeteli sull'insalata. Guarnite coi Capperi.

Provenienza: RAI Televideo 19/07/1993

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