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Le ricette di Pierre



Dosi per 4:

4 cespi indivia
succo di 1 limone
1 dl olio

Togliere ai cespi di indivia le foglie esterne più dure, eliminare la parte terminale del torsolo e lavare in acqua corrente. Porre i cespi gli uni vicini agli altri, in piedi, in un tegame abbastanza stretto e alto circa 20 cm. Salare leggermente, coprire, portare ad ebollizione e cuocere per 20' circa. Scolare, cospargere con olio e lasciare intiepidire. Spruzzare il succo di limone, rigirare bene e servire.

Provenienza: RAI Televideo 29/09/1994

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