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Le ricette di Pierre



Dosi per 4:

4 carciofi romani
200 g brodo di dado
1/2 limone
2 tuorli
parmigiano reggiano
olio d'oliva

Unire ai tuorli il succo di Mezzo limone, un cucchiaino di parmigiano, 20 g. di acqua, un pizzico di sale e di Pepe; mescolare e far riposare al fresco.

Mondare i carciofi e dividerli in 4 spicchi. Soffriggerli nell'aglio col prezzemolo per 10 minuti e irrorarli col brodo caldo.

Incorporare il composto di tuorli e far rapprendere a fuoco basso.

Provenienza: RAI Televideo 13/02/1993

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