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Le ricette di Pierre



Dosi per 4:

500 g cipolline
6 carciofi
100 g olive verdi
1/2 cipolla rossa
2 cucchiai aceto
2 cucchiai zucchero

Sbucciare le cipolline e cuocerele in acqua salata per 15 minuti.

In una casseruola soffriggere con l'olio la cipolla tritata, unire i carciofi puliti e tagliati a spicchi e le cipolline; salare, pepare e cuocere coperto per mezz'ora.

Aggiungere le olive snocciolate, l'aceto e lo zucchero, mescolare, lasciare cuocere per qualche minuto e servire.

Provenienza: RAI Televideo 27/03/1993

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