X Close
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

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

Le ricette di Pierre

CARCIOFI IN FRICASSEA

Ingredienti:

Dosi per 4:

4 carciofi romani
200 g brodo di dado
prezzemolo
aglio
1/2 limone
2 tuorli
parmigiano reggiano
olio d'oliva
sale
Pepe

Unire ai tuorli il succo di Mezzo limone, un cucchiaino di parmigiano, 20 g. di acqua, un pizzico di sale e di Pepe; mescolare e far riposare al fresco.

Mondare i carciofi e dividerli in 4 spicchi. Soffriggerli nell'aglio col prezzemolo per 10 minuti e irrorarli col brodo caldo.

Incorporare il composto di tuorli e far rapprendere a fuoco basso.

Provenienza: RAI Televideo 13/02/1993

Torna al menu