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Le ricette di Pierre



Dosi per 4:

450 g fagiolini
3 cipolle
200 g pancetta
olio d'oliva

Lessate i fagiolini. Pulite le cipolle, tagliatele a rondelle e lessatele per 15--20 minuti. Tritate grossolanamente la pancetta e rosolatela in una padella con un po' di olio, unite la cipolla e fate insaporire per alcuni minuti. Versate i fagiolini in un piatto da portata, versateci sopra le cipolle e la pancetta e condite con sale, olio e aceto. Lasciate insaporire 15 minuti e servite.

Provenienza: RAI Televideo 14/10/1991

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