Salsa che si mangia come antipasto insieme a quadratini di polenta fritta, crostini di pane, verdure crude. Si prepara pestando nel mortaio del lardo, del prezzemolo e degli spicchi d’aglio a piacere. Si aggiunge infine della mollica di pane bagnata nell’aceto e strizzata bene.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
Dutch Communications & Editing)
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