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Le ricette di Pierre

SUGHETTO AGLI SPINACI

Saltare in padella con un po' di burro gli spinaci tritati fini fini (quelli surgelati vanno benissimo), aggiungere Noce moscata e salare a piacere, agiungere ricotta e mescolare il tutto. Stemperare il ``pastone" Così ottenuto con della panna fino ad ottenere la densità voluta (per poterci saltare la pasta..). All'ultimo secondo Pepe e prezzemolo.

Provenienza: Davide Dentelli (FidoNet) 14/11/1993

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