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Le ricette di Pierre



Dosi per 4:

600 g fagiolini
12 filetti Acciuga
50 g prezzemolo
1 punta bicarbonato
1 spicchio aglio

Lessare i fagiolini in acqua bollente con il bicarbonato per 10 minuti. Pestare in un mortaio (oppure frullare) l'aglio con le Acciughe e soffriggere il trito in 1, 5 dl di olio fin quando sarà ben amalgamato. Unire i fagiolini e farli insaporire a fuoco vivo. Salare, pepare, unire il prezzemolo tritato e mescolare. Servire i fagiolini con crostoni di pane fritti e olive nere.

Provenienza: RAI Televideo 19/07/1993

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