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Le ricette di Pierre

SEPPIOLINE IN UMIDO

Ingredienti:

Dosi per 4:


300 gr seppioline surgelate
100 gr cipolla
prezzemolo
aglio
sale
Pepe
aceto
olio

Tritare la cipolla, l'aglio ed il prezzemolo, e far appassire il trito con l'olio. Asciugare le seppioline, tagliarle a spicchi e cuocerle in un recipiente coperto, per 40 minuti. Salare e pepare. Irrorare di tanto in tanto con l'aceto e poca acqua calda. Ultimata la cottura, versare in un recipiente di terracotta, precedentemente scaldato, e servire subito.

Provenienza: RAI Televideo 22/10/1994

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