(Italian Parsley Sauce)
Recipe information
Yield
Makes about 3 1/4 cups
Ingredients
1 slice homemade-type white bread, crust discarded and bread torn into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed)
2 tablespoons drained capers
1 garlic clove, chopped
3 flat anchovies
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Preparation
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.
