Ligurian black rind
Instructions
Peel the roots, cook them in water and vinegar for about 15 minutes.
Cut them into strips, heat oil in a frying pan poached garlic and blow up the strips of roots, moisten with a little water and evaporate.
Before serving add the egg yolks mixed with lemon juice and salt and sprinkle all with wire chopped parsley and add salt if necessary.
Ingredients and dosing for 4 persons
- 2 roots of soncino salad
- 2 egg yolks
- 1/2 lemon
- 1/2 cup of wine vinegar
- Salt
- Chopped parsley
- Garlic
- Olive oil extra virgin