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Le ricette di Pierre

MERLUZZO IN UMIDO

Dosi per 4:
600 gmerluzzo
400gpomodori pelati
prezzemolo
sedano
carota
cipolla
Alloro
1 bicchiere vino bianco
sale
Pepe

Lavare e tritare gli aromi. Mettere sul fuoco un tegame con poco olio,unire gli aromi, fare rosolare ed aggiungere il pesce, precedentemente scongelato. Far rosolare, salare ed unire il vino bianco, facendolo evaporare. Coprire il tegame e far cuocere. Servire molto caldo. Provenienza: RAI Televideo 01/10/2000

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