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Le ricette di Pierre

SOGLIOLE AGLI SPINACI

Ingredienti:

Dosi per 4:

8 filetti sogliola
450 gr spinaci surgelati
farina
100 gr burro
1 spicchio aglio
latte
poco Brandy
50 gr emmenthal
sale

Lessare gli spinaci e ripassarli in padella con burro e aglio. Infarinare i filetti e dorarli nel burro. Salarli, spruzzarli con il Brandy e far evaporare. Coprire una pirofila imburrata con gli spinaci e adagiarvi i filetti. Preparare una Besciamella con 2O gr di burro, 20 gr di farina e 2 bicchieri di latte caldo; unirvi l'emmenthal grattugiato e versare sui filetti. Cuocere in forno a 200' per circa 20 minuti.

Provenienza: RAI Televideo 23/08/1992

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