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Le ricette di Pierre

PALOMBO ALLE OLIVE

Ingredienti x 4 persone

4 tranci palombo
4 peperoni (vari colori)
1manciata olive tra verdi e nere
q.b. aglio
olio
sale
Pepe
prezzemolo

Preparazione

  1. tagliare, dopo averlo lavato e pulito, il peperone a strisce
  2. con olio a aglio in una pentola, far cuocere per 10 minuti il peperone a fiamma vivace
  3. snocciolare le olive ed unirle ai peperoni
  4. unire le fette di palombo e completare la cottura (circa altri 10/15 minuti) aggiustando di sale e Pepe
  5. a termine cottura unire il prezzemolo e servire

Provenienza: Agostino Gabotti (aggabott@tin.it) 21/02/2002

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