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Le ricette di Pierre



Dosi per 4:

200 g radicchio variegato
200 g mascarpone
10 noci
un po' grappa

Tagliuzzate il radicchio e cuocetelo con dell'olio. Salatelo, sgocciolatelo e passatelo al passaverdure. Tritate finemente i gherigli di noci. Amalgamate insieme al mascarpone la Purea di radicchio e le noci tritate aggiungendo un po' di grappa. Aggiustate di sale e pepate. Servite la mousse in coppettine di vetro sul fondo delle quali avrete adagiato delle foglie di radicchio.

Provenienza: RAI Televideo 27/03/1993

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