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Le ricette di Pierre

CURRY

Per il Curry è consigliato farselo da se, con 20g di Cannella, 5 di chiodi di garofano, 5 di Coriandolo, 4 di Cumino, 4 di Pepe nero, 1 di Pepe di caienna, 2 di Zenzero, e Mezzo di Cardamomo; ci vuole un mortaio per pestare *finissimo*, e un setaccio finissimo per verificare, setacciando, la indispensabile impalpabilità.

Provenienza: Alex Martelli (FidoNet) 31/05/1993

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