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Le ricette di Pierre



Dosi per 4:
1.5 kg broccoletti
150 g olive verdi e nere
70 g caciocavallo
200 g cipolline
1 bicchiere vino bianco

Lasciare i broccoletti divisi a cimette in acqua fredda con aceto, poi lavarli. In una casseruola mettere 4 cucchiai di olio, metà broccoletti, metà olive a pezzetti, metà caciocavallo grattugiato e tutte le cipolline sbucciate e affettate, poi fare un altro strato di ingredienti. Salare, unire 3 cucchiai di olio e il vino. Coprire e cuocere per 40' a fiamma bassa senza mescolare.

Provenienza: RAI Televideo 29/01/1995

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