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Le ricette di Pierre

FUSILLI AI GAMBERETTI

fusilli_gamberetti Ingredienti:

Dosi per 4:

350 g pasta
200 g gamberetti
250 g Maionese
4 cucchiai ketchup
1 confezione panna da cucina
3 cucchiai Brandy
1 cucchiaio Senape
prezzemolo tritato
Basilico tritato
succo di limone
sale

Condire i gamberetti scongelati con limone e sale. Mescolare Maionese, pannace, ketchup, Brandy, Senape e unirvi i gamberetti. Scolare la pasta al dente, condirla con un filo di olio e lasciarla raffreddare prima di aggiungere la salsa.

Mescolare e servire cosparsa con il trito aromatico.

Provenienza: RAI Televideo 12/05/1995

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