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Le ricette di Pierre



Dosi per 4:

2 finocchi
2 carciofi
2 carote
1/2 cipolla
olio e burro
1 po' brodo
prezzemolo tritato

In una padella mettete a freddo 2 cucchiaiate d'olio, una noce di burro, la cipolla tagliata sottile. Salate e fate cuocere a fuoco molto dolce. Prima che prenda colore buttate le carote tagliate a rondelle sottili. Bagnate ogni tanto col brodo caldo. Dopo 10 minuti aggiungete i carciofi tagliati a spicchi sottili. Quando la verdura è cotta, cospargete di prezzemolo tritato, lasciate ancora un minuto sul fuoco e servite.

Provenienza: RAI Televideo 12/01/1992

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