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Le ricette di Pierre


Dosi per 4:
1 cipolla tritata
5 cucchiai olio
500 g zucca
Noce moscata
1 bicchiere latte
crostini di pane
grana grattugiato

Soffriggere con la cipolla e l'olio la zucca a dadini. Salare, pepare, coprire con il brodo e cuocere finché la zucca sarà disfatta e il brodo in parte asciugato. Unire una grattata di Noce moscata, il latte, il sale e il Pepe. Servire con i crostini e il grana.

Provenienza: RAI Televideo 20/01/1995

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