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Le ricette di Pierre


Dosi per 4.

Soffriggere a lungo in una padella a bordi alti 100 g. di lardo tritato e 4 cipolle affettate. Unire 600 g. di patate sbucciate e affettate, 500 g. di polpa di pomodoro, 3 peperoni rossi e 3 peperoni verdi affettati, 1/2 cucchiaino di Peperoncino dolce e far cuocere a fiamma bassa per 30 minuti.

Aggiustare di sale e condire con un trito di prezzemolo, Basilico e aglio.

Si serve calda, guarnita con un'insalata di cetrioli freschi.

Provenienza: RAI Televideo (PORTOGALLO) 07/12/1992

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