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Le ricette di Pierre

FETTINE PETTO POLLO ALLA AVE NINCHI

Soffrrggere in una padella un po' di Salvia ed un po' di Rosmarino con circa 50 gr. di burro.

Far dorare da entrambe le parti i petti di pollo ancora surgelati, aggiungere due mestolini di brodo (anche di dado) e lasciarli consumare.

A cottura ultimata salare e servire ben caldo.

Provenienza: Aia 22/12/1994

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