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Le ricette di Pierre


Dosi per 4

Tritare 250 g di cetriolini sott'aceto e lasciarli immersi per 30 minuti in un litro di brodo di pollo.

Passarli al setaccio e portare a bollore il brodo con 2 zollette di zucchero, 1 pizzico di Macis, 1 pizzico di Zenzero in polvere, sale e Pepe. Aggiungere 1 bicchiere di yogourth di latte intero e far raffreddare in frigorifero.

Servire guarnito con Menta e finocchio selvatico tritati finemente.

Provenienza: RAI Televideo (GRECIA) 10/04/1993

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