report / horto 2021


Green Agliata del Monferrato

2021-03-23 10:08

Luca Lombardo

Green Agliata del Monferrato

Green Agliata del Monferrato

200g of fresh robiola cheese, 5 cloves of garlic, 1 bunch of parsley, 5 sage leaves, 10 basil leaves, 3 mint leaves, 1 tuft of tender celery leaves, 1 lemon, 1 dl of extra virgin olive oil, salt, peppercorns. Agagliata must be prepared


least the day before being served, stored in the refrigerator, and

served with toasted bread croutons. Carefully wash the leaves of all the aromas listed, put them in the mortar together with the garlic cloves, and pound everything by adding a pinch of salt and a few ganello of pepper, pouring the extra virgin olive oil You will have to obtain a soft and smooth dough which will be spread on the fresh robiola. With the help of a fork you will have to mix everything thoroughly, add more salt and pepper, put in the fridge for a day. slices of bread c asereccio, toast them and spread the green garlic cream you have prepared.