Ingredienti:
Fondi fiorali di carlina
Chiodi di garofano
Alloro
Olio extravergine di oliva
Aceto
Preparazione:
Pulite bene i fondi fiorali di carlina e lasciateli interi.
Fateli bollire in aceto assieme ai chiodi di garofano e alloro.
Quando saranno teneri pescateli e lasciate che si raffreddino senza però asciugarli. Disponeteli accuratamente nei vasi versando sopra l’aceto anch’esso fatto raffreddare. Coprite con un pò d’olio e chiudete ermeticamente.
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