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Le ricette di Pierre

VITELLO IN SALSA ROSA

Ingredienti:

Dosi per 4:

800 g magatello di vitello
100 g pisellini
1 vasetto Maionese
3 cucchiai tomato
4 cucchiai panna
80 g tonno
2 spicchi aglio
olio
burro
sale
Pepe

Rosolare il magatello in 3 cucchiai di olio e 30 gr di burro. Unire l'aglio a lamelle, salare, pepare, bagnare con 1 bicchiere di acqua calda, coprire e cuocere in forno caldo a 180o per 1 ora. Mescolare alla Maionese la panna, la tomato, il tonno ridotto a crema e tenere in frigo. Lessare i piselli e unirli alla salsa. Affettare il vitello e coprirlo con la salsa. Servire freddo.

Provenienza: RAI Televideo 19/07/1993

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