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Le ricette di Pierre


scarola_affogata Ingredienti:

Dosi per 4:

1 kg scarola
50 g olive di Gaeta
30 g Capperi
30 g Acciughe
2 spicchi aglio
4 cucchiai olio

Tagliare la scarola a pezzi regolari. Far imbiondire l'aglio nell'olio, unire la verdura. Coprire il tegame e cuocere a fuoco lento per 15 minuti. Unire i Capperi e le olive snocciolate e cuocere per altri 15 minuti a pentola scoperta e a fuoco vivo. Unire le Acciughe, farle disfare, verificare di sale e servire.

Provenienza: RAI Televideo 17/03/1995

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