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Le ricette di Pierre




1 pugno prezzemolo
1 cucchiaiata Capperi
1 cucchiaino Senape
6 cucchiai olio

Pulire le Acciughe, tritarle fini insieme con il prezzemolo ed i Capperi.

Aggiungere sale, Pepe e Senape.

Aggiungere lentamente l'olio sempre rimestando.

Si puo' servire su carne e selvaggina.

Provenienza: Quaderno di casa Magnaghi-Zorzoli 13/02/1993

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