X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre

BRACIOLINE ALLA PANNA

bracioline_panna Ingredienti:

Dosi per 6:

900 g fesa di vitello
100 g burro
1 tazza panna liquida
farina
sale

Tagliare la carne a fettine, batterle con il batticarne, infarinarle, farle rosolare nel burro da entrambi i lati e far cuocere.

Poco prima del termine di cottura salare, unire la panna, far insaporire e servire.

Provenienza: RAI Televideo 02/04/1995

Torna al menu