Ricetta di Giovanni Cifarelli
Ingredienti:
Procedimento
Cucinare i gamberoni in un brodo ristretto con acqua salata, sedano, carota, cipolla (Court-Bouillon). Friggere le melanzane a fette. Preparare il pesto con noci e fiori di zucca cotti e spalmarlo sulla puccia tostata. Poi aggiungere le melanzane e i gamberoni, l’insalata, la polvere di pomodoro e un filo d’olio.
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