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Le ricette di Pierre

SPAGHETTI AL MORTAIO

Dosi per 4
400gSpaghetti
100golio extravergine d'oliva
600gpomodori freschi
1grosso ciuffoBasilico
1faldapeperone rosso
qualchefogliamentuccia
40gPecorino

Scottate i pomodori, spellateli e preivateli dei semi. Metteteli nel mortaio con tutti gli altri ingredienti del sugo e pestate fino ad ottenere una salsa omogenea.

Cuocete gli Spaghetti in abbondante acqua, scolateli accuratamente e conditeli con la salsa guarnendo con una cimetta di Basilico.

Provenienza: Delverde 25/06/1999

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