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Côté Sud (Digital)

Côté Sud (Digital)

1 Issue, No.209

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Assiettes persanes

EXTRAITS DU LIVRE Festins perses RECETTES Leila Heller PHOTOS Nico Schinco
Assiettes persanes
1. Bortsch rouge Marché pour 5 à 6 personnes Préparation 30 min Cuisson 1 heure à 1 h 35 2 cuil. à soupe d'huile d'olive, 1 oignon finement haché, 1 gousse d'ail finement hachée, 2 escalopes de veau coupées en morceaux de 7,5 cm ou 1 kg d'agneau ou de bœuf à braiser, 1½ cuil. à soupe de sel, 1 cuil. à soupe de poivre noir, 95 cl de bouillon de bœuf, 4 feuilles de laurier, 5 carottes coupées en dés, ½ botte de céleri en branches coupé en dés, 4 betteraves pelées et coupées en dés d'1 cm, 2 belles pommes de terre à chair non farineuse (Russet Burbank) coupées en dés d'1 cm, ½ gros céleri-rave coupé en dés d'1 cm, 800 g de tomates concassées en conserve,…
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Côté Sud (Digital) - 1 Issue, No.209

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