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Le ricette di Pierre

CARPACCIO DI BRESAOLA

Ingredienti:

Dosi per 4:

200 g Bresaola
100 g grana
100 g funghi champignon
1 cucchiaino Senape
limone
olio
sale
Pepe

Mettere la Bresaola tagliata finemente su un piatto da portata, distribuirvi sopra il grana tagliato a scaglie e i funghi puliti e tagliati a lamelle. Emulsionare l'olio con il succo di limone, la Senape, il sale e il Pepe, versare questa salsa sulla Bresaola e servire.

Provenienza: RAI Televideo 17/04/1995

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