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Le ricette di Pierre

GNOCCHETTI SARDI E RADICCHIO

Dosi per 4.

350 g gnocchetti sardi
120 g Asiago stagionato
3 cespi radicchio
q.b. aceto balsamico
olio
sale
Pepe

Preparazione:

  1. tagliare il radicchio, dopo averlo mondato, a tocchetti
  2. in poco olio farlo saltare a fiamma vivace
  3. lessare gli gnocchetti sardi
  4. farli saltare nel radicchio, unendo alcune gocce di aceto balsamico e aggiustare di sale e Pepe
  5. prima di servirli cospargere, mescolando, con scaglie di Asiago

Provenienza: Agostino Gabotti (aggabott@tin.it) 20/06/2004

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