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Le ricette di Pierre

ROMBO IN TEGAME

Ingredienti:

Dosi per 4:

800 g rombo
1/2 bicchiere olio
3 spicchi aglio
2 cucchiai aceto di vino bianco
sale

Scaldare l'olio con gli spicchi di aglio interi e schiacciati, appena saranno dorati toglierli dall'olio. Unire il pesce ben pulito e tagliato a tocchetti Spruzzare con l'aceto, lasciare evaporare e bagnare con un bicchiere di acqua. Aggiustare di sale e continuare la cottura a fuoco dolce per 15'.

Provenienza: RAI Televideo 21/02/1995

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