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Le ricette di Pierre



Dosi per 4:

300 g funghi champignons
450 g spinaci lessati e tritati
parmigiano grattugiato
1 bicchierino marsala

Pulire e affettare i funghi, farli rosolare nel burro e cuocerli coperti con il marsala, il sale e il Pepe. Lessare gli spinaci, farli rosolare nel burro, unirli ai funghi e lasciarli insaporire. Cospargere di parmigiano grattugiato e servire caldi.

Provenienza: RAI Televideo 30/11/1991

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