Rispetto alla ricetta ligure-piemontese, quella piacentina presenta l’aggiunta di abbondante uovo sodo che si mescola al prezzemolo, all’aglio, alla mollica di pane bagnata nell’aceto, all’olio d’oliva e al sale e pepe.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
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