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Le ricette di Pierre



Dosi per 4:

800 g asparagi
100 g filetti d'Acciuga sott'olio
3 cucchiai olio

Pulire gli asparagi, raschiare la parte bianca, lavarli, legarli a mazzetti, farli cuocere in acqua salata in ebollizione finché siano teneri, scolarli, slegarli ed adagiarli in un piatto da portata.

Mettere in un tegamino l'olio e i filetti d'Acciuga, mescolare finché si scioglieranno, versare sugli asparagi e servire.

Provenienza: RAI Televideo 13/04/1995

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