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Le ricette di Pierre

MACCHERONI AGLI ASPARAGI

Ingredienti:

Dosi per 4:

400 g maccheroni
600 g punte di asparagi
1 spicchio aglio
30 g burro
olio
vino bianco
brodo
panna
grana grattugiato
sale

Far dorare l'aglio in burro e olio, unire gli asparagi lessati per circa 30 minuti in acqua salata e passati al frullatore, bagnare con il vino e il brodo, cuocere per circa 10 minuti, aggiungere la panna e salare. Cuocere la pasta al dente in abbondante acqua salata, condirla con la salsa preparata, cospargere di grana e servire.

Provenienza: RAI Televideo 20/05/1994

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