Ricetta di Luigi Chirico
Ingredienti:
Procedimento:
Tagliare la puccia in due parti e condirla con la rughetta, un filo di olio evo e cavolo rosso affettato finemente. Tostare il bacon per qualche minuto in forno e metterlo sulla puccia. Distribuire la stracciatella per tutta la grandezza della puccia. Infine, tostare leggermente la puccia in forno e prima di servirla spolverarla con polvere di barbabietola.
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