Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Salsa Verde

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Salsa Verde Empty Salsa Verde

    Post by Lobo Thu 21 Jan 2016, 11:09 pm

    Salsa Verde Img89l
    Salsa Verde
    Salsa Verde Translucent
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 6
    Serve this piquant sauce alongside our fritto misto, or mixed fry, for dipping.






    • 8

    Ingredients:


    • 1 cup packed fresh flat-leaf Italian parsley leaves
    • 1/3 cup packed fresh basil leaves
    • 1/3 cup packed fresh mint leaves
    • 1 garlic clove
    • 2 tsp. capers, soaked and drained
    • 1/2 anchovy fillet
    • 2 tsp. Dijon mustard
    • Pinch of crushed red pepper flakes
    • 1/2 cup extra-virgin olive oil, plus more, to taste
    • 1 Tbs. red wine vinegar
    • Salt and freshly ground black pepper, to taste

    Related Recipes


    Directions:

    Roughly chop the parsley, basil and mint and transfer to a blender. Add the garlic, capers, anchovy, mustard, red pepper flakes and the 1/2 cup olive oil. Blend until the mixture is smooth, 30 seconds to 1 minute, adding more oil, if needed.

    Pour the mixture into a small bowl. Stir in the vinegar and season with salt and black pepper. Makes about 1 cup.
    Williams-Sonoma Kitchen.

      Current date/time is Mon 15 Jul 2024, 8:40 am