Salsa verde (italian parsley sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Homemade-type white bread; crust discarded and |
| ; bread torn into | ||
| ; pieces | ||
| 1½ | tablespoon | Red-wine vinegar |
| 1½ | cup | Chopped fresh parsley leaves; (preferably |
| ; flat-leafed) | ||
| 2 | tablespoons | Drained capers |
| 1 | Garlic clove; chopped | |
| 3 | Flat anchovies | |
| 1 | teaspoon | Dijon mustard |
| ½ | cup | Extra-virgin olive oil |
Directions
In a small bowl soften bread in vinegar, stirring to help bread absorb vinegar. In a food processor blend together bread mixture with remaining ingredients except oil. With motor running add oil in a stream and blend sauce well. Season sauce with salt. Sauce may be made 1 day ahead and chilled, covered.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.