Festa Monini: colors, sounds and tastes of Umbria

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Ravigotta sauce for boiled meats

Easy
15 MIN

Ingredients

FOR 4 SERVINGS
capers in brine
3 tablespoons
parsley
1 bunch
chervill
1 bunch
tarragon
1 sprig
chives
a few strands
Onion
1, white
Extra Virgin olive oil
as needed
Wine vinegar
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Peel and chop the onion into fine pieces. Dip them in a cup of water so that they lose their excessive pungency.
  2. Peel and wash all the herbs and chop into fine pieces. Rinse, squeeze dry and chop the capers too.
  3. Drain and squeeze dry the chopped onion, add to the chopped herbs and capers, mix them with extra virgin olive oil until a smooth and homogeneous sauce is obtained.
  4. Add salt and pepper and finish with vinegar to taste. The sauce is ready and excellent with any boiled meat.

A little extra

For its outstanding aroma and fragrance, the Monini GranFruttato Extra Virgin Olive Oil is perfect for this sauce.

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