Sweet Green Sauce with Balsamic Vinegar
Chop a bunch of parsley and a clove of garlic and put them into a heated pan with two spoonfuls of olive oil and a tablespoon of butter. The butter will keep the oil temperature low. Cook briefly without browning over a low heat. Then increase the heat; add a spoonful of breadcrumbs and let it brown a little. Add a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena, salt and a teaspoonful of sugar. Take the pan off the heat and allow to cool down. Then add some olive oil, if necessary. Serve the sauce cold.