a triumphant mixture of boiled meat sauces wait ... 17. Green sauce (in the manner of Giobatta Rat)
Comments - simplified version of a sauce widespread which s'accompagnano especially the boiled and poached eggs, known as the Piedmont bagnet vert. Originally, the pitch itself, called "savore of garlic" and still no definitive version of the "nineteenth century", was a sort of green sauce. In this, the note is assigned to only pungent white vinegar are lacking, in fact, garlic, capers, anchovies ...
Take 100 grams of pine nuts, pistachios, 50 grams of first worlds and softened in warm water, crush them together in a mortar and reduced to are a smooth paste, put the salt needed and stemperateli in white vinegar and strong enough to smooth adding quant'olio convenient. This sauce is a seasoning cavolfiori e cappon magro
Comments - simplified version of a sauce widespread which s'accompagnano especially the boiled and poached eggs, known as the Piedmont bagnet vert. Originally, the pitch itself, called "savore of garlic" and still no definitive version of the "nineteenth century", was a sort of green sauce. In this, the note is assigned to only pungent white vinegar are lacking, in fact, garlic, capers, anchovies ...
Take 100 grams of pine nuts, pistachios, 50 grams of first worlds and softened in warm water, crush them together in a mortar and reduced to are a smooth paste, put the salt needed and stemperateli in white vinegar and strong enough to smooth adding quant'olio convenient. This sauce is a seasoning cavolfiori e cappon magro
Umberto Curti, Ligucibario & Liguvinario
0 comments:
Post a Comment