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Le ricette di Pierre

ROGNONE ALLE OLIVE

rognone_olive Ingredienti:

Dosi per 4:

500 g rognone di vitello
70 g burro
1 cipolla
1/2 bicchiere vino bianco
1 dado
20 olive snocciolate
1 cucchiaio Paprica

Rosolare la cipolla affettata nel burro Unire il rognone a fettine e lasciare insaporire per 5'. Spruzzare di vino bianco, unire il dado sbriciolato e, a fine cottura, la Paprica e le olive.

Provenienza: RAI Televideo 20/01/1995

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