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Le ricette di Pierre



Dosi per 4:

1 kg piselli freschi
500 g cipolline
60 g burro
1 tazza di brodo
2 cucchiai panna

Lessare per 10' i piselli. Pelare le cipolle dopo averle immerse in acqua bollente. Insaporire con il burro i piselli e le cipolle. Coprire e cuocere a fuoco dolce unendo poco alla volta il brodo. A fine cottura unire la panna e il prezzemolo tritato. Salare e pepare.

Provenienza: RAI Televideo 15/08/1994

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