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Le ricette di Pierre


Dosi per 4.

Far bollire 4 limoni maturi in acqua ben salata finché diventeranno teneri. Scolarli, lasciarli raffreddare completamente e tagliarli a pezzetti minuti.

Mescolarli a gambi e cuori di carciofi bolliti e tritati grossolanamente e a una manciata di mandorle leggermente tostate e tritate.

Condire con 1 cucchiaino di Miele, 2 cucchiai di olio e il succo di 1 limone. Guarnire con foglie di prezzemolo e servire.

Provenienza: RAI Televideo (SPAGNA) 23/10/1991

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