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Le ricette di Pierre


pancotto_tedesca Ingredienti:

Dosi per 4:

400 g pane di segale raffermo
4 spicchi aglio
2 cucchiai olio
1.5 l brodo
100 g pancetta affumicata

Dorare la pancetta a dadini nell'olio. Unire il pane sbriciolato e l'aglio, mescolare per qualche minuto unendo un mestolo di brodo. Quindi versare il brodo bollente rimasto, regolare di sale e far sobbollire, coperto, per circa 1 ora. Versare in una zuppiera e insaporire con il prezzemolo tritato e il grana grattugiato.

Provenienza: RAI Televideo 16/04/1996

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