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Le ricette di Pierre



Dosi per 4:

350 g gnocchetti sardi
30 g Gorgonzola
30 g Toma
30 g ricotta fresca
30 g Fontina
4 cucchiai parmigiano
30 g burro

Mettete sul fuoco una pentola con abbondante acqua salata, fate bollire e cuocete gli gnocchetti almeno 20 minuti. Intanto tagliate tutti i formaggi a dadini. Quando la pasta sarà cotta scolatela e mettetela nuovamente nella pentola di cottura, unite i formaggi, il burro ed il parmigiano. Mescolate con cura e servite.

Provenienza: RAI Televideo 19/12/1991

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