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Le ricette di Pierre



Dosi per 4:

600 g fagiolini
3 cucchiai olio
1 cucchiaio aceto
1 tazza piccola Maionese
1 fetta pan carrè
1 spicchio aglio

Lessare i fagiolini al dente. Scolarli e sciacquarli con acqua fredda per fermare la cottura e sgocciolarli bene. Condirli con 2 cucchiai di olio e con l'aceto. Strofinare la fetta di pan carrè da entrambe le parti con l'aglio, bagnarla in acqua fredda, strizzarla bene, sminuzzarla finemente eliminando la crosta e incorporarla alla Maionese unendo infine 1 cucchiaio di olio. Servire i fagiolini con la salsa.

Provenienza: RAI Televideo 25/04/1994

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