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Le ricette di Pierre



Dosi per 4:

450 g fagiolini
2 uova
1 limone
1 bicchiere olio

Lessare i fagiolini, scolarli, farli raffreddare e metterli in una Terrina.

Far rassodare le uova, sgusciarle, schiacciare i tuorli e diluirli con il succo di limone e l'olio, unire il prezzumolo e il cerfoglio tritati, salare e pepare.

Condire i fagiolini con questa salsa e servire.

Provenienza: RAI Televideo 23/09/1992

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