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Le ricette di Pierre

ANTICA PASTA E FAGIOLI

antica_pasta_fagioli Ingredienti:

Dosi per 4:

200 g ditalini
300 g fagioli borlotti freschi o surgelati
100 g cotenna di maiale
50 g prosciutto crudo
1 patata
1 sedano
1 cipolla
prezzemolo tritato
1 spicchio aglio
olio
sale

Mettere in casseruola la cotenna lavata e i fagioli, coprire con 1 litro e 1/2 d'acqua e cuocere a fiamma bassa. Far soffriggere il prosciutto, la cipolla e il sedano tritati con poco olio, salare, pepare e versare il trito nei fagioli. Aggiungere la patata. A cottura delle verdure versare la pasta e cuocere. Servire con aglio tritato e prezzemolo.

Provenienza: RAI Televideo 04/03/1996

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