Recipe type
Starters
Ingredients
40 leaves
rabbit pulp
20 gr
parsley
3
anchovies in salt
1
bread crumbs
to taste
vinegar
to taste
Capers
1 clove
garlic
to taste
olive oil
Finely chop the leaves of the red celery and parsley, adding the garlic, the capers and the anchovies after having cleaned them. Pour the minced ingredients into a bowl, add the breadcrumbs, after soaking it in good vinegar and then squeezed.
Mix the ingredients carefully with a wooden spoon; add plenty of olive oil until the sauce is thoroughly liquid. Season with salt and pepper. Serve it as a side to the boiled meat.
Variant: Chopped pickled gherkins (pickles), a raw pepper or hot chili can be added to the recipe
Source: Piemonte Parchi.