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Le ricette di Pierre

GAMBERONI AL BRUT E VERDURE

Dosi per 4.

20 gamberoni
2 zucchine media grandezza
2 carote media grandezza
1 cipolla
1 bicchiere (scarso) spumante Brut
40 g pistacchi tritati grossolanamente
q.b. sale
Pepe
olio

Preparazione:

  1. pulire i gamberoni ed eliminare il ?filo nero?
  2. tagliare a Julienne le verdure e tritare finemente la cipolla
  3. in un tegame capiente, versare poco olio e far rosolare leggermente la cipolla
  4. aggiungere le verdure, aggiustando di sale e Pepe e cuocere per 5 minuti
  5. aggiungere i gamberoni, il vino Brut e finire di cuocere pere circa 2 (3) minuti per lato
  6. servire guarnendo con il trito di pistacchi

Provenienza: Agostino Gabotti (aggabott@tin.it) 27/06/2004

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