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Le ricette di Pierre



Dosi per 4:

600 g funghetti
2 limoni
2 dl panna liquida
1 peperone verde
Menta fresca
2 spicchi aglio
2 cucchiai olio

Lavare il peperone, asciugarlo, abbrustolirlo ed eliminare la pellicina; tagliarlo a pezzetti. Mondare, pulire i funghi e immergerli in acqua acidulata con poco limone; asciugarli, affettarli e unirli al peperone. Pestare Menta e aglio; unirvi panna, olio, succo di 1 limone, sale e Pepe. Lavorare la salsa con una frusta fino a renderla soffice, versarla sui funghi e servire.

Provenienza: RAI Televideo 20/05/1994

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