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Le ricette di Pierre

ENSALATA DE PESCADO

Ingredienti:

1/2

kg pesce bianco di vario tipo a pezzi (orata, pagello, nasello ecc.)
1 hg olive verdi snocciolate
2 cipolle
insalata romana

Il pesce lessato in un court-bouillon (con Alloro, timo, cipolla e aceto), o di recupero, viene sbriciolato mescolandovi fettine di cipolla e olive verdi snocciolate. In una insalatiera si dispongono delle foglie di insalata romana (o di lattuga) sulle quali si depone il composto precedente. Il condimento viene generalmente in Spagna dosato dai singoli commensali e consiste in un fllo d'olio, aceto, Pepe e sale.

Provenienza: Paolo Mattera (FidoNet) 12/01/1994

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