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Le ricette di Pierre


crema_verde_crostini Ingredienti:

Dosi per 4:

150 g piselli
200 g punte di asparagi
50 g burro
50 g farina
1/2 l brodo
crostini di pane

Lessare i piselli con le punte di asparagi e frullare il tutto. Sciogliere il burro, unire la farina, mescolare e diluire con il brodo caldo, unire il passato di piselli e asparagi, salare, pepare e cuocere per 10 minuti. Servire con i crostini.

Provenienza: RAI Televideo 04/05/1995

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