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Le ricette di Pierre

ARROSTO ALLA FRANCESE

Ingredienti:

Dosi per 4:


900 g arrosto di codino di vitello
lardo
100 g pancetta a fette
1 carota
1 cipolla
sale
olio
aromi
brodo

Steccare la carne con listarelle di lardo, quindi avvolgerla nelle fettine di pancetta. Metterla in una pirofila con la carota e la cipolla a fettine, gli aromi, sale e olio. Infornare a 200oC per un'ora e mezza, bagnando con brodo. Togliere la pancetta, affettare l'arrosto e servirlo con il fondo di cottura frullato.

Provenienza: RAI Televideo 11/11/1994

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