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Le ricette di Pierre

TZATZIKI

Dosi per 4.

Sbucciare 8 cetrioli grossi e ben maturi, tritarli finemente, salarli e porli in uno scolapasta per far scolare via l'acqua di vegetazione. Dopo un'ora sciacquarli e versarli in una zuppiera.

Condirli con sale, Pepe, prezzemolo, Basilico e Menta tritati, olio d'oliva e uno schizzo d'aceto. Diluire con 1/4 abbondante di litro di yogourth e 1/4 di litro di acqua ghiacciata. Far raffreddare in frigorifero e servire con crostini di pane fritti nell'olio. Provenienza: RAI Televideo (GRECIA) 07/12/1992

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