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Le ricette di Pierre


cipolle_ripiene_piemontese Ingredienti:

Dosi per 4:

4 cipolle grosse
40 g salsiccia
150 g vitello tritato bene
30 g burro
1 Amaretto pestato
5 cucchiai parmigiano
2 uova
1 cucchiaio grappa
alcuni grissini pestati
Noce moscata
burro per la pirofila

Soffriggere la salsiccia con poco burro, rosolarvi la carne. Lessare le cipolle 15', tagliarle a metà, estrarre la parte centrale, tritarla e unirla alla carne. Unire al composto 1 uovo, sale, Pepe, noce moscata, parmigiano e Amaretto. Riempire le cipolle e porle in una pirofila imburrata. Spruzzare con grappa, pennellare con uovo, spolverizzare con grissini e fiocchi di burro e cuocere in forno.

Provenienza: RAI Televideo 14/04/1996

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