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Le ricette di Pierre

ARINGA CON CIPOLLE

Ingredienti:

Dosi per 6--8:

8 aringhe affumicate in filetti (o trota o anguilla affumicate)
1 l latte
8 cipolle rosse
2 bicchieri aceto
succo di limone
olio
sale
Pepe

Qualche ora prima del picnic, porre a spurgare i filetti di pesce nel latte bollente. Ridurre ad anelli le cipolle e lasciarle marinare nell'aceto. Sciacquarle in acqua, asciugarle bene e condirle con sale e olio. Gettare via il latte ed asciugare il pesce. Condirlo con Pepe, olio e limone. Unire in un unico contenitore aringa e cipolle.

Provenienza: RAI Televideo (I PICNIC DELLE VACANZE) 25/04/1994

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