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Le ricette di Pierre

SEPPIE CON PISELLI

Prendi una congrua dose di seppie, le pulisci e le tagli a pezzettini.

Prendi una casseruola, ci fai soffreggere un po' di cipolla, poi aggiungi le seppie, i piselli (dose di piselli: circa due volte quella di seppie, ma poi dipende dai gusti), un po' di prezzemolo tritato e sali a piacere. Lasci cuocere finché le seppie non saranno pronte, dopodicheé SLURPPPP!

Se sono troppo asciutte puoi aggiungere brodo, o vino bianco.

Provenienza: Roberto Piola (FidoNet) 24/11/1992

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