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.

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