X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre

BACCALA' ALL'INDIANA

Ingredienti (per 2 persone)
350gbaccalàgià ammollato
125gyogurt
2cucchiaiCoriandolo
1cucchiainoCumino
1cucchiainoZenzero
1pizzicoPepe di cayenna
1spicchioaglio
prezzemolo
sale
Pepe
Mescolare Spezie, yogurt ed aglio schiacciato; salare e pepare. versare il tutto sul pesce e lasciar marinare al fresco per almeno un'ora. Cuocere il pesce sotto il grill per 5/7 minuti, cospargere col prezzemolo tritato e servire con riso pilaff.

Provenienza: confezione di baccalà 25/08/2000

Torna al menu