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Le ricette di Pierre


Dosi per 4.

Lavare e tritare grossolanamente Mezzo cavolo, 2 carote, 2 patate, 1 porro, 1/2 pianta di sedano e soffriggerli in pentola con 1 cucchiaio d'olio, 1 foglia di Alloro e 3 Chiodi di Garofano.

Aggiungere 1 lt. abbondante di acqua calda, 60 g. di Orzo Perlato, ammollato in acqua per 12 ore, 400 g. di carne di maiale affumicata tagliata a fettine e 150 g. di Speck tritato.

Far sobbollire per 2 ore, condire con 20 g. di burro, 3 cucchiai di latte, poco sale e servire.

Provenienza: RAI Televideo (SVIZZERA) 10/04/1993

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