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Le ricette di Pierre



Dosi per 4:

500 g funghi champignon
30 g burro

Frullare un'abbondante manciata di prezzemolo con 3 cucchiai d'olio, una noce di burro, aglio, sale e Pepe.

Disporre le cappelle dei funghi, tolte dai gambi, con la parte concava rivolta verso l'alto, su una pirofila imburrata.

Riempire ciascun fungo con un cucchiaio della salsa preparata precedentemente e mettere in forno, già caldo, per circa 20 minuti.

Provenienza: RAI Televideo 12/09/1992

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