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Le ricette di Pierre

POMODORI ACERBI

Si tagliano i pomodori a fettine, si salano, si tengono per 24 ore in un recipiente immersi nella loro acqua con un peso sopra. Passato questo tempo si scolano e si tengono per 24 ore nell'aceto. Si scolano di nuovo, si condiscono con olio, prezzemolo, aglio e si mettono nei vasetti.

Provenienza: Quaderno Del Basso-Orsini 12/12/1992

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