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Le ricette di Pierre

INSALATA DI RISO E VONGOLE

Ingredienti:

Dosi per 4:

500 g vongole
200 g riso
4 falde peperone rosso
4 cetriolini sottaceto
1 mazzetto prezzemolo
olio
succo di limone
sale
Pepe

Cuocere il riso in acqua bollente per 15'. Fermare la cottura con acqua fredda e condirlo con olio, sale e Pepe. Far aprire sul fuoco le vongole, eliminare le valve e condirle con olio, sale e prezzemolo. Tagliare a listarelle il peperone e i cetriolini. Unire insieme tutti gli ingredienti, condire con limone e mescolare. Servire fredda.

Provenienza: RAI Televideo 15/08/1994

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