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Parsley sauce


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fresh parsley
1-2 cloves garlic
extra virgin olive oil
Apple Cider vinegar
breadcrumbs (if required)


In a bowl, prepare a sauce with olive oil, vinegar, salt and one or two cloves of garlic, peeled and crushed.
Take a generous amount of fresh parsley and chop with Crescent (just so you will get chopped worthy of the name, otherwise with the electrical machine you'll end up with an inadequate poltiglia...ma obviously is the choice is yours:-))).
Add it to the sauce and mix well together, the consistency should be "soda", so don't overdo it with the liquid part and if necessary add some breadcrumbs.
This sauce is delicious-in my opinion-if accompanied by spelt, or kamut seitan.
Garlic, which must not be chopped, can be eaten or destroyed by individual diners who do not like it.

There is also the "crush" of this sauce, the ingredients are the same-you add just a little water, tomato puree (or a tomato-based sauce with chopped celery, onion and carrot), a teaspoon of sugar and cook stirring because it doesn't stick.

The first version is undoubtedly the healthiest and the one I prefer, but the second you can lighten by adding the oil to the end and just a teaspoon baking time.

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...più facile a farsi che a dirsi!
(Thanks to Sjaneke)

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