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Le ricette di Pierre

GAMBERI ALL'ANETO

(dosi per 4)
Gettare in abbondante acqua bollente e salata 600 gr di gamberetti freschissimi e 1 mazzetto di aneto fresco. Far bollire per 10 minuti,eliminare l'aneto e sostituirlo con 1 mazzetto fresco.

Far raffreddare i gamberi nell'acqua di cottura, scolarli e liberarli dal guscio. Servirli come antipasto accompagnati da fette di pane tostato ed imburrato.

Provenienza: RAI Televideo 30/09/2000

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