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Le ricette di Pierre



Dosi per 3:

6 carciofi interi
100 g prosciutto cotto

Tritate bene il prosciutto, il prezzemolo e due spicchi d'aglio.

Riempite ogni carciofo con questo preparato e disponeteli uno vicino all'altro in un tegame con poco olio e burro, aggiungete due bicchieri d'acqua o di brodo, salate e pepate, coprite e cuocete a fuoco basso per un'ora circa.

Provenienza: RAI Televideo 22/11/1992

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