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Le ricette di Pierre



Dosi per 4:

1500 g cavolfiore
100 g funghi secchi
150 g parmigiano
150 g prosciutto cotto
300 g pomodori pelati
40 g burro

Cuocete a vapore il cavolfiore e toglietelo dal fuoco ben al dente. Fate rinvenire i funghi in acqua tiepida. Preparate una salsina facendo rosolare i funghi in burro e olio e unendo i pomodori pelati. Tagliate il cavolfiore a fettine, copritelo con metà prosciutto cotto, metà salsina e metà parmigiano. Fate un altro strato di cavolfiore e proseguite come prima. Infornate a 170o.

Provenienza: RAI Televideo 24/10/1991

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