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Le ricette di Pierre



Dosi per 4:

450 g fagiolini
1 cipolla
1 spicchio aglio
20 olive nere
2 manciate emmental grattugiato

Lessare per 10 minuti i fagiolini in acqua bollente salata, farli saltare in padella per 5 minuti con olio, burro e un trito di aglio e cipolla, unire le olive snocciolate e tagliate a filetti e l'emmental.

Coprire, spegnere il fuoco, lasciar sciogliere il formaggio e servire.

Provenienza: RAI Televideo 19/07/1993

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