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FAGIOLINI SOTT' ACETO

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LE CONSERVE DI CASA MIA

· 3 years ago

Spuntata l' estremità dei fagiolini si lessano in abbondante acqua salata.
Si estraggono a metà cottura, si asciugano in un panno, si accomodano nei barattoli e si ricoprono di aceto fatto bollire in precedenza con qualche chiodo di garofano.
Chiudere ermeticamente i vasi.

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