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Le ricette di Pierre



Dosi per 4:

300 g punte di asparagi
100 g fagiolini
1 patata
2 porri
2 spicchi aglio
1.5 l brodo
crostini di pane

Far rosolare con olio, burro e i porri tagliati a rondelle le punte di asparagi scongelate, i fagiolini tagliati a pezzetti e la patata sbucciata e tagliata a dadini, unire l'aglio tritato, il brodo e far cuocere per un'ora. Frullare il tutto, riscaldare e servire il passato con crostini di pane.

Provenienza: RAI Televideo 28/03/1992

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