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Le ricette di Pierre



Dosi per 4:

1/2 kg patate
2 grosse cipolle
1/2 l latte
50 g burro
poco burro per la pirofila

Tagliare a fette sottilissime le patate e ad anelli le cipolle. Imburrare una pirofila e disporvi a strati alternati le patate e le cipolle, condendo ogni strato con sale, Pepe e fiocchetti di burro. L'ultimo strato dovrà essere di patate. Comprimere bene la superficie con un cucchiaio e distribuirvi fiocchetti di burro. Versarvi il latte a filo e passare in forno caldo a 200o fino a quando la superficie sarà ben dorata.

Provenienza: RAI Televideo 11/11/1994

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