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Le ricette di Pierre



Dosi per 4:

120 g farina
3 uova
2 latte
300 g punte di asparagi
350 g ricotta
100 gr di panna liquida
50 g grana grattugiato
Noce moscata

Preparare la pastella sbattendo con una frusta la farina, le uova, il latte, il sale e il Pepe. Lessare a vapore le punte di asparagi, passarle al mixer e unirle alla ricotta, salare e pepare. Cuocere le crêpes in una padella unta di burro. Riempirle con il composto agli asparagi e sistemarle in una teglia imburrata. Coprirle con la panna mescolata al grana e alla Noce moscata e gratinare in forno già caldo a 200'.

Provenienza: RAI Televideo 10/03/1995

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