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
at
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.
