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Le ricette di Pierre



Dosi per 4:

800 g patate
100 g lardo
30 g prezzemolo
1 cipolla
1/2 l brodo

Rosolare in una padella il lardo tagliato a dadini e la cipolla tritata.

Unire le patate affettate. Pepare, salare e aggiungere il brodo.

A fine cottura unire il prezzemolo tritato.

Provenienza: RAI Televideo 27/03/1993

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