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Le ricette di Pierre

ASPIC DI UOVA E FUNGHI

Ingredienti:

Per 6 persone:

300 g piselli
cipollotti
1 cespo lattuga
300 g funghi coltivati
4 uova
100 g grana
3/4 l gelatina
maggiorana
aglio
timo
olio
sale
Pepe

Unire alla gelatina la maggiorana. Tagliare a fettine i funghi, i cipollotti e la lattuga. Battere le uova con sale, Pepe, 30 gr di grana, farne 2 frittate e tagliarle a listaralle. Cuocere a vapore i piselli e i cipollotti. Appassire i funghi con olio, aglio e timo e unire la lattuga. Alternare in uno stampo la gelatina e il composto degli altri ingredienti. Tenere in frigo per 6 ore.

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

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