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Le ricette di Pierre


Cucina Tipica Valsusina
Dopo aver lessato in acqua salata i "cujett", farli scolare. Intanto in una padella far soffriggere uno spicchio d'aglio nel burro; togliare l'aglio e mettere i "cujett". Lasciare insaporire qualche minuto e servire caldi.

Provenienza: www.edera-rg.com 16/08/2000

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