Biolcalenda di Febbraio 2014 Auretta Pini e Christine Sfufferin - Cucina regionale
Ingredienti
½ cavolo cappuccio – 1 c di semi di cumino – 2 C di aceto di mele – olio – sale
Preparazione
affettare sottilissimo il cavolo cappuccio, metterlo in una insalatiera e condire con sale, olio, aceto e cumino. Mescolare e lasciare riposare un’ora prima di servire come contorno o antipasto.
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