This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy
PHPSESSID="hhljf9jamsl3ptugvkcc0lq35n";

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

SOGLIOLE ALLA CREMA
Dosi per 4: 800 g. di filetti di so-
gliola Findus, 1 cipolla piccola, 1 bu-
stina di Zafferano, 40 g. di burro, 125
g. di panna.
 
Far sciogliere il burro in un tegame e
rosolarvi la cipolla finemente tritata.
Quando sara' imbiondita, unirvi i filet-
ti di sogliola e dorarli da entrambi i
lati.
 
Salare e irrorare con la panna nella
quale sara' stato diluito lo Zafferano.
Far cuocere per 10'. Servire ben caldo.
INDUS                   a tavola  620endrecipe