* Exported from MasterCook *
Sicilian Garlic and Mint Sauce
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large garlic clove -- quartered
1 small dried chili pepper -- cut in half lenghtwise
2/3 cup good-quality red wine vinegar
3 teaspoons curmbled dried mint leaves
1 1/3 cups fruity extra-virgin olive oil
Drop the garlic into a clean 2-cup bottle. Add the chili pepper and pour
in the vinegar. Add half the mint, cover the bottle, shake well, and leave
for about 24 hours. In the beginning, the flavorings will float on the
surface of the vinegar, but after a day they will sink to the bottom of
the bottle. After the flavorings have sunk to the bottom, add the olive
oil and the remaining mint. Shake well and let stand for about 3 to 4
days, shaking once or twice a day, before using.
This will keep for 2 to 3 months in a cool, dark place. Shake well before
using.
AuthorNote: I tasted this delicious sauce on grilled [cFavorite] in a
famous restaurant called Jonico in Syracuse. The owner, Pascualino
Juidice, told me that it is also served with oven-roasted rabbit. I have
found that it tastes better if made in advance so the garlic and mint have
time to macerate.
Serve [this] with grilled or fried [cFavorite] or with grilled rabbit or
[2Favorite].
Cuisine:
"Italian"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 82 Calories; 9g Fat (96.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 20135 0
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