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Le ricette di Pierre

ASPIC DI CAROTE E ASPARAGI

Ingredienti:

Per 4 persone:

150 g carote e asparagi
150 g carotine
1/4 l gelatina
1 cucchiaio Brandy
1 cucchiaio aceto
1 tazza Maionese
100 g panna
2 cucchiai Pepe verde e rosa
sale
Pepe

Lessare le carote e le punte di asparagi. Quando la gelatina è ancora calda, unirvi l'aceto e una macinata di Pepe. Preparare l'Aspic alternando la gelatina alle verdure e mettere in frigo per 4 ore. Preparare la salsa mescolando la Maionese con la panna, il Brandy e i grani di Pepe rosa e verde. Servire l'Aspic con la salsa.

Provenienza: RAI Televideo (IL PRANZO IN GELATINA) 25/04/1994

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