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Le ricette di Pierre


Dosi per 4.

Dosi per 4:

400 g rape
40 g burro

Lavare, sbucciare e lessare le rape in acqua salata in ebollizione sino a metà cottura. Tagliare a fette le rape e infarinarle, rosolarle nel burro, salare e pepare. Coprire di brodo o acqua e portare a cottura. Quando il brodo sarà stato assorbito e le rape tenere, ritirarle dal fuoco e servirle.

Provenienza: RAI Televideo 11/11/1994

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