Di: Marina Sposetti-Conedera
Sminuzzare molto finemente i gambi e le foglie di cavolo rapa, la cipolla, l’aglio e la santoreggia.
Far rinvenire in poco olio e aromatizzare con sale e pepe.
Bagnare con aceto e stufare con coperchio per circa 30 minuti. Aggiungere qualche cucchiaiata di acqua se si asciuga troppo.
Passare al mixer, aggiungere l’olio, i semi di girasole e all’occorrenza qualche ulteriore cucchiaiata di acqua. Si deve ottenere una pasta densa, cremosa e spalmabile.
Se del caso passare al setaccio per ottenere un impasto liscio e se risultasse troppo liquido, aggiungere pane grattugiato fino alla consistenza desiderata.
Ottima da spalmare su crostoni di pane o su crackers.
Si può conservare in frigorifero alcuni giorni in barattoli di vetro.
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