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Ciabatta Bread Italian Dipping Sauce




Source of Recipe


TOH Message Board 2005


List of Ingredients




1 tablespoon minced garlic
1 tablespoon each, fresh (or 1 teaspoon each, dried): minced flat leaf parsley, basil, and chives
1 teaspoon each, fresh (or 1/2 teaspoon each, dried): minced oregano, dill, thyme and black pepper
1/2 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
1/2 teaspoon sea salt (gray if you can find it) or table salt
1 teaspoon grated lemon zest
1/4 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil

Recipe



Put everything in a small food processor or blender except the cayenne and oil.
Process until mixture is the texture of salt and pepper. Add cayenne and oil.
Store in a jar with a screw on lid in the fridge for 3 or 4 weeks.
To prepare as a dipping oil for bread, combine 2 teaspoons herb mixture with ¼ cup olive oil and either the juice of ½ lemon or 1 tablespoon balsamic or other vinegar of choice. Divide evenly among 3 or 4 dipping plates.
To serve over pasta, whisk together 2 teaspoons of the herb mixture with 1/4 cup of extra virgin olive oil and the juice of one lemon (or more, if desired).
Toss with pasta.