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Le ricette di Pierre

SPEZZATINO AGLI ASPARAGI

Ingredienti:

Dosi per 4:

500 g spezzatino di vitello
300 g punte di asparagi
30 g burro
2 cucchiai farina
1/2 bicchiere panna
1 dado
olio
sale
Pepe

Far rosolare lo spezzatino infarinato in una padella con olio e burro, unire il dado sbriciolato, 5 cucchiai di acqua, coprire e far cuocere per 1 ora. Scottare per 6--7 minuti le punte di asparagi in acqua bollente, unirle alla carne 10 minuti prima del termine di cottura, salare, pepare, versare la panna, far insaporire e servire.

Provenienza: RAI Televideo 25/04/1994

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