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Le ricette di Pierre

RISO AI PEPERONI

Ingredienti:

Dosi per 4:

400 g riso
2 peperoni
1 cipolla
1 spicchio aglio
400 g polpa di pomodoro
50 g olive nere
3 cucchiai olio
sale
Pepe

Far rosolare nell'olio i peperoni spellati e tagliati a dadini con un trito di aglio e cipolla. Unire la polpa di pomodoro, salare, pepare, far cuocere per circa 20 minuti ed aggiungere le olive snocciolate e tagliate a metà.

Cuocere il riso al dente in abbondante acqua salata, condirlo con la salsa ai peperoni e servire.

Provenienza: RAI Televideo 23/08/1992

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