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Le ricette di Pierre


Yogurt e panna acida sono alla base di minestre fresche e dissetanti.

Per il Cacik turco si emulsiona yogurt e olio d'oliva, si condisce con aglio tritato, cetrioli a cubetti, aneto tritato e poi si passa in frigo.

Cetrioli tritati annegati nello yogurt per lo Tzatziky greco, ma conditi con Menta, Basilico, aglio e Coriandolo tritati.

Per la Swekolnik russa un trito di barbabietole rosse e cetrioli deve annegare in poco aceto e tanta panna acida.

Provenienza: RAI Televideo 25/04/1994

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