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Le ricette di Pierre

ARROSTO AL PATE`

Ingredienti:

850

g arrosto di codino di vitello
patè di fegato
Rosmarino
Salvia
olio
burro
Brandy
brodo
panna
sale
Pepe

Steccare la carne con il Rosmarino e la Salvia tritate, salare, pepare, spalmare con uno strato di patè, far rosolare in olio e burro, spruzzare con il Brandy e far cuocere per circa 90 minuti diluendo con il brodo. Legare il fondo di cottura con la panna, versare la salsa sull'arrosto tagliato a fette e servire.

Provenienza: RAI Televideo 22/02/1992

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