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Le ricette di Pierre



Dosi per 4:

2 cetrioli sodi
200 g fagiolini teneri
1 cucchiaio Pepe rosa in salamoia
1 cipolla
2 spicchi aglio
1 ciuffo prezzemolo

In una pentola portare ad ebollizione 2 l di acqua salata a cui era stato aggiunto il Pepe, la cipolla a spicchi e l'aglio a fettine. Appoggiarvi un cestello in cui cuocere i fagiolini a vapore per 8 minuti. Affettare i cetrioli e immergerli in poca acqua bollente salata. Scolarli dopo 40 secondi. Asciugare entrambe le verdure e accompagnarle con una crema alla yogurt.

Provenienza: RAI Televideo 25/04/1994

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