X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre



Dosi per 4:

600 g patate
200 g cipolle
50 g pancetta affumicata in una fetta Sola
1/4 l Birra molto chiara
200 g panna liquida

Tagliare a fettine sottili patate e cipolle e a dadini la pancetta. In una pirofila alternare strati di patate e cipolle, mettendo qua e là qualche dadino di pancetta. Salare, bagnare con la Birra e la panna e portare ad ebollizione sul fornello, quindi passare la pirofila in forno già caldo a 200oC e cuocere per 1 ora e mezza circa.

Provenienza: RAI Televideo 28/02/1995

Torna al menu