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Le ricette di Pierre


indivia_parmigiano Ingredienti:

Dosi per 4:

500 g indivia belga
1 cipolla
40 g burro
grana grattugiato

Mondare l'indivia e tagliarla a listarelle. Scottarla 2' in acqua bollente. Soffriggere la cipolla affettata a velo nel burro, unire l'insalata e cuocere, coperta e a fuoco lento per 20'. Cospargere con grana grattugiato e lasciare sciogliere il formaggio per qualche minuto.

Provenienza: RAI Televideo 18/01/1996

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