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Le ricette di Pierre

CONCHIGLIE TRICOLORI

Ingredienti:

Dosi per 4:

400 g conchiglie
1 carota
2 zucchine
100 g piselli
100 g bietole
1 cipolla
1 scamorza
200 g panna da cucina
burro
sale
Pepe

Lessare la carota e le bietole. Sciogliere 50 gr di burro, unirvi i piselli, le zucchine e la carota a dadini, la cipolla e le bietole tritate. Far rosolare la verdura, salarla, peparla, bagnarla con la panna e cuocere per 1/4 d'ora. Lessare la pasta e condirla con un pezzetto di burro e la verdura. Versare la pasta in una pirofila imburrata, alternandola a fettine di scamorza. Coprire con alluminio e infornare a 220o per 10 minuti.

Provenienza: RAI Televideo 25/04/1994

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