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Le ricette di Pierre



Dosi per 4:

1,200 kg finocchi
1/2 bicchiere vino bianco
1 spicchio aglio
1 ciuffo prezzemolo
1 pizzico origano
2 cucchiai olio

Pulire i finocchi e dividerli a spicchi. Sistemarli in pentola con l'aglio che poi si dovrà togliere. Bagnarli con il vino, 1/2 bicchiere di acqua e l'olio Salare e cuocere a recipiente coperto per circa 20' su fuoco basso. Servire caldi, cosparsi di origano e prezzemolo tritato.

Provenienza: RAI Televideo 11/11/1994

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