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Le ricette di Pierre


Dosi per 4.

Tagliare in 4 parti 250 g di gherigli di noci e porli a caramellare in 300 g di zucchero con 50 g di mandorle tritate. Aggiungere 2.5 d di panna liquida e 2 cucchiai di Miele. Rimescolare bene e versare il tutto in una teglia imburrata e foderata con pasta sfoglia. Coprire con un secondo disco di pasta sfoglia e praticarvi sopra alcuni forellini. Cuocere in forno già scaldato a 200oC per 45 minuti. Servire la torta tiepida.

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

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