Bologna
The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 17 May, 2006.
Ingredients
- sprig of parsley
- capers
- anchovies
- half a clove of garlic
- pickled baby onions
- breadcrumbs softened in milk
- olive oil
- vinegar
Preparation
Chop a sprig of parsley with capers, anchovies, half a clove of garlic and pickled baby onions, add some breadcrumbs softened in milk, some olive oil and vinegar. This sauce is perfect with boiled meat and can also be prepared using a hard-boiled egg instead of bread, some families add chopped pine nuts or some boiled potato.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
Interests
- Food & Drink
