INGREDIENTI:
600 gr Cipolla di Giarratana
100 gr di olive verdi
50 gr Capperi
1 rametto di rosmarino
1 ciuffetto di menta
2 cucchiai di aceto bianco
Olio extra vergine d’oliva
Sale
peperoncino.
PREPARAZIONE:
In una padella antiaderente mettete le cipolle tagliate a fette. Saltatele aggiungendo sale e peperonci- no fino a meta’cottura , dopodichè aggiungete le olive , i capperi il rosmarino e la menta. Infine sfumate con l’aceto.
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