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Le ricette di Pierre



Dosi per 4:

400 g farina gialla genovese
1.5 l acqua
400 g cavoli neri ricci
300 g fagioli borlotti
olio di frittura

Cuocere nel'acqua i cavoli a pezzi, privi delle coste dure, e i fagioli. Dopo circa 30' versare a pioggia la farina, salare e continuare a mescolare. A cottura ultimata (dopo circa 1 ora), rovesciare la polenta sul piatto di legno e, quando si sarà raffreddata, tagliarla a fette e friggerla in olio bollente. Si puo' servire anche calda con burro e parmigiano.

Provenienza: RAI Televideo 26/11/1994

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