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Le ricette di Pierre


Nei tegamini-portata, o in un recipiente atto alle razioni necessarie, si sistema uno strato di polenta, uno strato di funghi in precedenza trifolati, Fontina a fette sottili o piccoli dadi, un altro strato di polenta, ancora funghi e Fontina, una noce di burro. Si passa in forno per qualche minuto.

Provenienza: Gastronomia tipica del Pinerolese (Ristorante La Bula, Campiglione Fenile) 24/10/2000

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