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Le ricette di Pierre




g Paris wurstel
100 g Fontina
100 g olive nere di Gaeta
carciofini sott'olio
funghetti sott'olio
un vasetto Maionese
2 cucchiai panna liquida
2 cucchiai salsa rubra

Tagliate a striscioline il Paris wurstel e a lamelle la Fontina. Unitevi le olive snocciolate e a pezzetti, i carciofini e i funghetti. Amalgamate la Maionese con la panna, la salsa rubra, il cognac e mescolate bene tutto fino a ottenere una salsa rosata con la quale condirete il composto preparato. Disponete in un piatto e guarnite.

Provenienza: RAI Televideo 16/12/1994

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