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Le ricette di Pierre

POLPO AL POMODORO

In una capiente pentola di terracotta versare 1/2 bicchiere di olio, 400 g.di polpa di pomodoro, 1 cucchiaio di prezzemolo tritato, 1 Peperoncino piccante, 2 spicchi d'aglio schiacciati, sale, Pepe e 2 polpi surgelati e già puliti del peso di 500 g. cadauno.

Incoperchiare ermeticamente e porre in Mezzo a braci e cenere calde. Lasciare cuocere, senza toccare, per 3 ore.

Servire quando i polpi saranno cotti e teneri, senza riscaldare.

Provenienza: RAI Televideo (GRECIA) 20/05/1994

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