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Le ricette di Pierre

PENNE CON GLI ASPARAGI

Ingredienti:

Dosi per 4:

400 g penne rigate
300 g punte di asparagi
20 g burro
50 g parmigiano grattugiato
panna liquida
olio
sale
Pepe

Mettere un tegame di terracotta sul fuoco con il burro e l'olio, unire gli asparagi lessati, il sale, il Pepe, farli rosolare, aggiungere la panna e far bollire tutto per pochi minuti. Cuocere le penne al dente, condirle con la salsa preparata, il parmigiano, poco Pepe e servire.

Provenienza: RAI Televideo 12/09/1992

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