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Le ricette di Pierre



Dosi per 4:

4 carciofi
50 g mollica di pane
1 cucchiaio Capperi
1 spicchio aglio
1 ciuffo prezzemolo
olio d'oliva

Mettere in una Terrina un trito di Capperi, prezzemolo e aglio, unire la mollica di pane bagnata nel latte e condire con olio, sale e Pepe. Pulire i carciofi, lessarli per 10 minuti in acqua salata, riempirli con il composto, sistemarli in una pirofila, salarli, peparli, cospargerli di olio, infornarli e servire ben croccanti.

Provenienza: RAI Televideo 30/01/1993

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