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Le ricette di Pierre



Dosi per 4:

200 g Robiola del bec o mascarpone
4 cucchiai crema di olive

Mettete in una scodella la Robiola, mescolate energicamente con un cucchiaio di legno e unite la crema di olive. E` pronta!

Ottima spalmata sul pane, potete usarla anche per farcire i pomodori. E` nutriente, facile da digerire.

Se volete preparare in casa la crema di olive, snocciolate 100 g. di olive verdi o nere e frullatele insieme a 50 g. di burro.

Provenienza: RAI Televideo 22/10/1994

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