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Le ricette di Pierre


Lavare, asciugare e tagliare a rondelle 1 kg. abbondante di porri invernali e farli soffriggere per 10 minuti in una capace casseruola con 50 g. di burro e 50 g. di pancetta affettata, rimescolando spesso.

Aggiungere quindi 1 lt. e 1/4 di brodo di pollo, sgrassato, portare a ebollizione e far sobbollire a fiamma bassa fino a quando tutti i porri saranno tenerissimi. Condire con Pepe e panna (facoltativa) o emmenthal grattugiato.

Provenienza: RAI Televideo (LUSSEMBURGO) 25/04/1994

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