CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Italian | January 199 | 1 | Servings |
INGREDIENTS
1 | Homemade-type white bread | |
crust discarded and | ||
bread torn into | ||
pieces | ||
1 1/2 | T | Red-wine vinegar |
1 1/2 | c | Chopped fresh parsley |
leaves preferably | ||
flat-leafed | ||
2 | T | Drained capers |
1 | Garlic clove, chopped | |
3 | Flat anchovies | |
1 | t | Dijon mustard |
1/2 | c | Extra-virgin olive oil |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 45.4mg
Sodium: 866.9mg
Potassium: 577.7mg
Carbohydrates: 93.7g
Fiber: 3.8g
Sugar: 51.8g
Protein: 8.4g