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Le ricette di Pierre



Dosi per 4:

8 carciofi romani
succo di limone
olio per friggere

Mondare i carciofi e lasciare 4 cm di gambo. Tuffarli in acqua acidulata con il succo di limone perché non anneriscano. Aprire bene a Fiore le foglie dei carciofi, salarli, peparli internamente e friggerli in abbondante olio bollente. Scolarli con la Paletta bucata e servirli caldi, dopo aver fatto perdere l'unto su un foglio di carta assorbente

Provenienza: RAI Televideo 26/02/1995

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