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Le ricette di Pierre

SOGLIOLA AI PINOLI

Ingredienti:

Dosi per 4:


500 g filetti di platessa
1 mazzetto Basilico
30 g pinoli
30 g Pecorino
1/2 spicchio aglio
3 cucchiai olio
sale
Pepe

Frullare l'aglio con i pinoli, il formaggio e il Basilico. Diluire il composto con l'olio ricavando una salsa piuttosto densa e correggere di sale.

Farcire i filetti con la salsa, ripiegarli su se stessi e cuocerli in forno per 15' - 20' a calore medio.

Provenienza: RAI Televideo 11/11/1994

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