| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
sl |
Homemade-type white bread; crust discarded and |
|
|
; bread torn into |
|
|
; pieces |
| 1 1/2 |
tb |
Red-wine vinegar |
| 1 1/2 |
c |
Chopped fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
| 2 |
tb |
Drained capers |
| 1 |
|
Garlic clove; chopped |
| 3 |
|
Flat anchovies |
| 1 |
ts |
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
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