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Le ricette di Pierre

ROAST-BEEF CLASSICO

roast_beef_classico Ingredienti:

Dosi per 4:

1 kg roast-beef o filetto
50 g olio
1 rametto Rosmarino
sale

Legare il Rosmarino in modo che non perda aghi. Scaldare l'olio nella pentola a pressione con il Rosmarino, unire la carne legata e farla dorare. Salare e bagnare con 3 cucchiai di acqua calda. Chiudere la pentola, mettere sul fuoco e dall'inizio del sibilo cuocere per 10'. Se non piace ``al sangue", prolungare la cottura per 4'. Servire la carne a fette.

Provenienza: RAI Televideo 13/02/1996

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