Italian Salsa Verde
Posted: Tue Jan 18, 2011 4:05 am
Italian Salsa Verde
Ingredients:
2 slices white sandwich bread
1 cup extra-virgin olive oil
1/2 cup juice from 2 lemons
4 cups packed flat-leaf parsley, washed and dried thoroughly
4 anchovy fillets
4 tablespoons capers, rinsed
1 garlic clove, minced
1/4 teaspoon table salt
Preparation:
Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1 1/2 cups).
Process bread pieces, oil, and lemon juice in food processor until smooth,
about 10 seconds. Add parsley, anchovies, capers, garlic, and salt. Pulse
until mixture is finely chopped (mixture should not be smooth), about five 1- second pulses, scraping down bowl with rubber spatula after 3 pulses.
Transfer mixture to small bowl and serve. Makes about 1 1/2 cups
Ingredients:
2 slices white sandwich bread
1 cup extra-virgin olive oil
1/2 cup juice from 2 lemons
4 cups packed flat-leaf parsley, washed and dried thoroughly
4 anchovy fillets
4 tablespoons capers, rinsed
1 garlic clove, minced
1/4 teaspoon table salt
Preparation:
Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1 1/2 cups).
Process bread pieces, oil, and lemon juice in food processor until smooth,
about 10 seconds. Add parsley, anchovies, capers, garlic, and salt. Pulse
until mixture is finely chopped (mixture should not be smooth), about five 1- second pulses, scraping down bowl with rubber spatula after 3 pulses.
Transfer mixture to small bowl and serve. Makes about 1 1/2 cups