Yield: 4 Servings
|450 millilitres||Tarragon vinegar|
|⅔ litre||Bacon grease|
|225 millilitres||Lemon juice|
|225 millilitres||White wine|
|50 grams||Corn starch|
|⅓ kilograms||Chopped crisp bacon|
1. Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce pot and bring to a strong boil.
2. Dissolve the corn starch in the wine, then add to the boiling mixture.
3. Throw in the bacon pieces and the pesto AFTER the dressing has cooled completely. Chilled this should last a number of weeks.
Author's Notes: This is off the top of my head so...
At the Italian restaurant where I learned this recipe we didn't put the bacon or pesto in until the time of preperation. Heat an amount of the dressing in a pan. Pour 151 rum on the spinach leaves and light. Extinguish the flames with the warmed dressing.
Difficulty : easy. Precision : measure ingredients.
Recipe By : Kirby jkirby@...