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Le ricette di Pierre



Dosi per 4:

250 g vongole surgelate
2 spicchi aglio
1 pezzetto Peperoncino
1 ciuffo prezzemolo
1 costola sedano
1/2 peperone verde
2 pomodori pelati
fette pane raffermo

Scaldare 3 cucchiai di olio con aglio e Peperoncino. Unire le vongole e far insaporire. In una pentola di coccio scaldare 1 cucchiaio di olio, unire un trito di prezzemolo, peperone, sedano e pomodori. Salare, soffriggere, allungare con 1 lt di acqua calda, pepare e bollire per 10'. Unire le vongole e cuocere per 10'. Servire con il pane tostato.

Provenienza: RAI Televideo 20/01/1995

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