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Le ricette di Pierre

COSTOLETTE ALLA CREMA

Ingredienti:

Dosi per 4:

8 costolette agnello
80 g burro
1 bicchiere cognac
1/4 l panna
farina
sale
Pepe

Salare e pepare le costolette, infarinarle, farle rosolare nel burro, quando saranno ben dorate infiammare con il cognac e lasciarlo evaporare.

Unire la panna, portare a cottura, far addensare bene la salsa e servirle calde.

Provenienza: RAI Televideo 23/08/1992

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