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Garden Sauce

Salsa dell'orto

Typical recipe from Bagno di Romagna. It was served with poached meat, at Sunday lunch.

Ingredients: peppers, carrots, celery and other garden vegetables as you like (an equal amount of each vegetable), 60 g of salt for every kg of vegetables, white vinegar, oil from seeds.

Preparation: cut the vegetables in thin, match-like slices, cover them with salt and let them sit. After 24 hours, drain them and cover them again with vinegar for another 24 hours. Let them dry, in a cloth, overnight. Put them in jars and cover them with seed oil.

Recipe sent by: Francesca Bellini - Bagno di Romagna (FC)

Last modified May 26, 2011

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