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Le ricette di Pierre



Per 4 persone:

400 g cipolle bianche
1 cucchiaio farina
1.25 l brodo
crostini di pane
grana grattugiato

Sbucciare le cipolle, affettarle, farle appassire nell'olio, spolverizzarle di farina; versare il brodo, salare e far cuocere per circa 20 minuti. Suddividere il brodo in 4 piccole pirofile con i crostini di pane tostato, cospargere di grana, far gratinare in forno e servire.

Provenienza: RAI Televideo 16/12/1994

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