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Pungent Parsley and Caper Sauce




Source of Recipe


NY Times


Recipe Introduction


This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.


List of Ingredients




1 ounce Italian or French bread, crusts removed

2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar

1 garlic clove, halved, green shoot removed

1 cup, tightly packed, flat-leaf parsley leaves

1 tablespoon mint or basil leaves

2 tablespoons capers

1 hard-boiled egg yolk

3/4 cup extra virgin olive oil

Salt and freshly ground pepper

Recipe



1. Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.

2. Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Yield: About 1 1/3 cups.

Advance preparation: The sauce will keep in the refrigerator for about four days. Surprisingly, its green color remains vibrant, as do the flavors.

Nutritional information per 2 tablespoons: 145 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 17 milligrams cholesterol; 2 grams carbohydrates; 0 grams dietary fiber; 66 milligrams sodium (does not include salt to taste); 1 gram protein