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Di: Viviana Lapertosa
Ingredienti per 4 persone
500 g di carne di manzo o equina o d'agnello
1 limone
5 g di polvere di liquirizia
5 g di sale affumicato
5 g di pepe della Vallemaggia
5 g di whisky
Olio extravergine di oliva
Per la preparazione: tritare 500 g di carne al coltello, insaporirla con la scorza del limone grattugiata, sale affumicato in scaglie, una macinata di pepe e un filo di olio extravergine di oliva. Sistemare la carne su piccoli fazzoletti di carta fata (cuoci film), spolverarla con un pizzico di liquirizia e vaporizzare un goccio di whisky. Chiudere la carta a caramella e sistemare su un “vassoio” di cuoio. In alternativa coppare la carne su piccoli cucchiai e sistemarli su un'alzata.
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