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Le ricette di Pierre


Dosi per 4.

Tagliare via la calotta a una micca di circa 1 kg di peso e asportare tutta la mollica. Con un pennello bagnare la forma di pane, all'interno e all'esterno, con burro fuso. Riempirla con 1 kg di funghi minori (Finferli, prataioli, famigliola, Pioppini, Chiodini, ecc.) puliti, tagliati e saltati in padella con 1/2 bicchiere di olio, 4 spicchi di aglio, sale, Pepe e prezzemolo tritato. Chiudere la micca con la calotta e infornarla per 25 minuti a 100o. Servire tiepida, a fette.

Provenienza: RAI Televideo (LOMBARDIA) 15/08/1994

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