Parsley Sauce

Name: Parsley Sauce
Yield: makes about 2 cups
Ingredients: 1 cup chopped fresh parsley leaves; 2 tablespoons pine nuts, toasted briefly in a dry skillet and chopped; 1 hard-cooked egg (page 338), chopped; 2 anchovy fillets, chopped; 1 tablespoon drained capers, chopped; 1 tablespoon balsamic vinegar; 1 large or 2 medium shallots, minced; 1 green tomato, cored, seeded, and diced; 1 garlic clove, minced; Salt and black pepper to taste; About 1/2 cup extra virgin olive oil

December 14, 2011

Like the Uncooked Tomato-Mustard Sauce on page 606, this is often used to lend flavor to the ultrabland bollito misto, boiled mixed meats. But it’s a perfect sauce for roasted or poached fish and can even be thinned with more olive oil to make a salad dressing.

Recipe notes

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