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Le ricette di Pierre

PARROZZILLI

Ingredienti:

Per la pasta:

150 g farina bianca
150 g farina gialla
150 g zucchero
150 g strutto
1.5 uova
Per lucidare:
1/2 uovo
un po' zucchero

Si stende la pasta in uno strato alto circa 1/2 Cm, si taglia in rombi sui quali si traccia un reticolato decorativo, si indora con uovo battuto e zucchero, si cuoce al forno.

Provenienza: Quaderno Del Basso-Orsini 13/08/1994

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