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Le ricette di Pierre


Si libera la frutta (datteri, prugne) dalle scorze e dai noccioli.

Si pestano le mandorle prima sbollentate e pelate in modo da renderle una poltiglia liscia.

Vi si aggiunge zucchero a velo in proporzione della metà del peso delle mandorle.

Si colora il tutto con un po' di tinta vegetale.

Con la pastina si riempiono i vari frutti.

Provenienza: Quaderno di casa Magnaghi 16/01/1993

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