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Le ricette di Pierre

TAGLIERINI ALLA PERLA DELLO JONIO

500gTagliolini freschi
500ggamberetti
salsa di pomodoro
asparagi
olio
aglio
prezzemolo
Scottare gli asparagi in acqua salata; tagliarli a pezzetti, sgusciare i gamberetti e saltarli in padella con olio, aglio e salsa di pomodoro. Quando la pasta ? cotta, saltarla con il composto e servire ben caldo.

Provenienza: www.exposalento.it 16/08/2001

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