Ingredienti:
10 punte di ortiche lessate e strizzate
un cucchiaio di capperi
3 filetti di acciuga
2 cetriolini
una tazza di maionese
un cucchiaino di senape chiara
Preparazione:
Tritare finemente le punte di ortiche lessate e strizzate, i capperi, i filetti di acciuga e i cetriolini.
Mescolare il trito alla maionese e incorporare un cucchiaino di senape chiara.
Conservare in frigorifero sino al momento di servire.
Accompagna ottimamente i pesci alla griglia.
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