Serves: 2 people Difficulty ': Easy Preparation time: 20 minutes Ingredients 4 fresh tomini 4 tablespoons extra virgin olive oil 1 bunch of parsley 1 tablespoon capers 1 tablespoon vinegar 2 anchovies (optional) salt pepper ---- ---------------------- CASE tomini Put in a plate, sprinkle a bit on each Tomino 'salt and pepper.
Place the parsley, washed and cleansed, on the board along with capers (rinsed well under running water if they are salted). Chopped capers and parsley with the crescent. If you prefer, you can use instead of the crescent of the knife cutting the meat all over (like when the butcher to prepare the ground beef to eat raw).
Put the mixture in a bowl, add oil and vinegar, mix well and pour this sauce over each Tomino. If you prefer, you can also add the chopped anchovies 2. Council agrees to always buy salted capers, are more 'economic, are more' genuine 'cause I'm saved only by the salt and preservatives not mysterious enough to keep them in a glass jar tightly closed and the refrigerator. 
Place the parsley, washed and cleansed, on the board along with capers (rinsed well under running water if they are salted). Chopped capers and parsley with the crescent. If you prefer, you can use instead of the crescent of the knife cutting the meat all over (like when the butcher to prepare the ground beef to eat raw).
Put the mixture in a bowl, add oil and vinegar, mix well and pour this sauce over each Tomino. If you prefer, you can also add the chopped anchovies 2. Council agrees to always buy salted capers, are more 'economic, are more' genuine 'cause I'm saved only by the salt and preservatives not mysterious enough to keep them in a glass jar tightly closed and the refrigerator.
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