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Le ricette di Pierre

CIPOLLINE BRASATE

Dosi per 4.
Tempo di esecuzione: 20'

600 g cipolline (quelle piatte)
10 Chiodi di Garofano
q.b.sale
3 cucchiai olio
1 bicchiere vino rosso

Rosolare per bene le cipolline nell'olio con i Chiodi di Garofano, a fuoco vivace, poi salare, aggiungere il vino, abbassare il fuoco e finire di cuocere. Sono pronte quando il vino è interamente consumato.

Provenienza: Giuliano Piola 10/05/2004

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