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Le ricette di Pierre


tagliate i finocchi in sei, lavateli accuratamente e bolliteli in acqua leggermente salata ed acidulata di limone; cotti che siano sgocciolateli non solo, ma passateli in un panno per asciugarli completamente.

Addossare gli uni agli altri tenendoli ritti, copriteli con abbondante Maionese e teneteli al fresco.

Provenienza: Quaderno di casa Magnaghi-Zorzoli 25/05/1993

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