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Le ricette di Pierre



Dosi per 4:

750 g Gnocchi di patate
150 g fegatini di pollo
1 cipolla
1 bicchierino Marsala
1 foglia Alloro
grana grattugiato

Pulire i fegatini, lavarli, tagliarli a pezzetti e farli rosolare in una casseruola con la cipolla affettata, l'olio, il burro, l'Alloro, il sale e il Pepe. Versare il marsala, far cuocere per 5 minuti e frullare il tutto.

Cuocere gli Gnocchi in acqua salata, condirli con la crema di fegatini, cospargere di grana e servire.

Provenienza: RAI Televideo 23/11/1991

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