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Le ricette di Pierre

MINESTRA DI ASPARAGI

Ingredienti:

Dosi per 4:

300 g punte di asparagi
200 g riso
50 g prosciutto crudo
30 g burro
1 cipolla
1.5 l brodo
2 cucchiai parmigiano grattugiato
olio
sale

Far soffriggere in una casseruola con il burro e l'olio le punte di asparagi, il prosciutto e la cipolla tritati, unire il brodo e cuocere per circa 15 minuti.

Versare il riso, portare a cottura, cospargere di parmigiano e servire.

Provenienza: RAI Televideo 27/03/1993

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