Di: Patrizia Rennis
Lavare il prezzemolo e eliminarne i gambi.
Tagliare l pane raffermo e bagnarlo con l’aceto.
Inserire in un mixer il prezzemolo, il tuorlo, l’acciuga, i capperi, il pane ammollato, lo spicchio d’aglio privato dell’anima, l’olio e un pizzico di pepe, frullare fino a ottenere una salsa omogenea.
Conservare in frigorifero in un contenitore chiuso ermeticamente e consumare entro 3-4 giorni.
Servire con carne, pesce o verdure bollite.
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