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Le ricette di Pierre

PALOMBO AL PREZZEMOLO

Ingredienti:

Dosi per 4:

4 palombo
30 g burro
2 cucchiai olio
trito di aglio e cipolla
vino bianco
1 bicchiere brodo
prezzemolo tritato
succo di limone

Soffriggere leggermente il trito di aglio e cipolla e unire le fette di pesce infarinate. Farle dorare, spruzzarle con il vino, bagnare con il brodo e cuocere per 20'. Cospargere con il prezzemolo e con il succo di limone.

Provenienza: RAI Televideo 16/02/1995

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