8 small tomini, a particular kind of fresh cheese similar to cottage cheese

parsley (a handful according to need)

1 clove of garlic

1 spoonful of vinegar

extra-virgin olive oil (but according to the old recipe walnut oil should be used)

salt and pepper

1 piece of chilli pepper

Season the cheese with a little vinegar and a sprinkle of ground pepper. Prepare the parsley sauce by chopping the parsley, the garlic and chilli pepper; add a scant spoonful of tomato sauce and half a glass of oil, then add salt and pepper. Once the ingredients are well blended, pour the sauce over the tomini and let the dish stand for 24 hours, so that the cheese can absorb the delicate, but tasty flavour of the sauce.