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Le ricette di Pierre



Per 4 persone:

300 g ceci
200 g castagne lessate e sbucciate
1 spicchio aglio
1 cipollina
2 foglie Alloro
dadi per brodo

Lasciate i ceci a bagno per un'intera notte. In una pentola fate insaporire l'aglio e la cipolla con 3 cucchiai d'olio, aggiungete i ceci scolati, unite 2 litri d'acqua, il sale, i due dadi e le foglie di Alloro. Lasciate cuocere per 1 ora, aggiungete le castagne, togliete le foglie di Alloro e terminate la cottura.

Servite la zuppa ben calda, magari aggiungendovi fette di pane casereccio.

Provenienza: Alba 01/01/1994

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