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Le ricette di Pierre



Dosi per 4:

450 g funghi champignon
200 g scalogni
150 g ricotta
3 carote
1 cespo insalata belga
20 g burro
2 cucchiai Brandy
crostini di pane

Stufare gli scalogni tritati a fuoco dolce con il burro e 1 bicchiere di acqua per 20'. Unire i funghi e il timo. Cuocere per 10', bagnare con il Brandy e cuocere per 20'. Frullare il composto e farlo asciugare in padella. Lavorare la ricotta, unire al composto, salare, pepare e sistemare al centro di un piatto. Tutto intorno disporre le verdure lavate e tagliate e i crostini. Servire.

Provenienza: RAI Televideo 14/03/1996

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