Salsa Verde (italian Parsley Sauce)
| 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.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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