X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre

FINOCCHI IN TEGLIA

Ingredienti:

Dosi per 4:

4 finocchi
1 cipolla
50 g burro
prezzemolo
300 g pomodori pelati
brodo
sale
Pepe

Scottare per 5 minuti in acqua bollente i finocchi tagliati a spicchi. Rosolare in una padella la cipolla affettata con il burro e il prezzemolo tritato, adagiarvi sopra i finocchi, unire i pomodori tritati, il sale, il Pepe, poco brodo e far cuocere coperto per circa 40 minuti. Servire i finocchi ben caldi.

Provenienza: RAI Televideo 30/01/1993

Torna al menu