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Le ricette di Pierre



Dosi per 4:

500 g pasta sfoglia
1 kg scarola
30 g Capperi
20 olive nere
150 g Mozzarella
4 filetti Acciuga

Lessare la scarola tagliata a pezzi per 8 minuti in acqua bollente salata, scolarla e strizzarla. Rosolare 2 spicchi di aglio in poco olio, unire i Capperi, le olive snocciolate, la scarola e cuocere per 15 minuti. Stendere la pasta in 2 dischi con uno dei quali foderare uno stampo inumidito. Distribuirvi la scarola, le Acciughe e la Mozzarella a fette. Coprire con l'altro disco e infornare a 180o per 40 minuti.Provenienza: RAI Televideo 19/07/1993

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