X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre

CILIEGE AL VINO ROSSO

Ingredienti:

Dosi per 4:

1 kg ciliege
300 g zucchero
1 limone
1 pezzetto Cannella in stecca
1 dl gelatina di ribes
vino rosso

Lavare le ciliege, snocciolarle, metterle in una casseruola, unire lo zucchero, la buccia del limone tagliata a listarelle, la Cannella, la gelatina di ribes e tanto vino quanto basta a ricoprire a filo la frutta.

Portare ad ebollizione, far cuocere per 10 minuti, lasciar riposare, versare in una coppa e servire ben fredde.

Provenienza: RAI Televideo 23/08/1992

Torna al menu