| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Beverages, Sauces |
4 |
Servings |
INGREDIENTS
| 450 |
ml |
Tarragon vinegar |
| 2/3 |
l |
Bacon grease |
| 225 |
ml |
Lemon juice |
| 450 |
g |
Sugar |
| 225 |
ml |
White wine |
| 50 |
g |
Corn starch |
| 50 |
g |
Pesto |
| 1/3 |
kg |
Chopped crisp bacon |
INSTRUCTIONS
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@ub.d.umn.edu
Posted to MM-Recipes Digest V3 #207
Date: Wed, 31 Jul 1996 20:52:25 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
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