Ingredienti:
Cimette di ononide tenere
alliaria (o aglio orsino)
pecorino romano
aceto di dragoncello
olio extravergine di oliva
Preparazione:
Pulite le cimette sotto acqua corrente, asciugatele, eventualmente tagliatele grossolanamente.
Condite con olio e aceto al dragoncello e un trito di alliaria o similare.
Tagliate il pecorino a cubetti e mischiateli all’ononide.
E’ un’insalata molto gustosa.
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