* Exported from MasterCook *
Jerusalem Salsina Verde
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces flat-leaf parsley sprigs
1 clove garlic -- crushed
1 Tablespoon capers
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon white wine vinegar
1 large free-range egg -- hard boiled and peeled
2/3 cup olive oil
3 Tablespoons bread crumbs -- preferably fresh
Put all the ingredients in a food processor and pulse to a coarse
consistency. Or for the rustic look, chop the parsley, capers and eggs by
hand and stir together with the rest of the ingredients. Taste and adjust
the seasoning.
Makes 1 cup
ChupaNote: this is an accompaniment traditionally provided for the Pesach
(passover) seder table sliced meatloaf, polpettone. It is a very old
recipe that originates with the Jews of the Italian Piedmont. It makes a
lovely sauce over whole-grain pasta or tossed with farro. I added a
teaspoon of ground Aleppo red pepper.
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 366 Calories; 38g Fat (91.2%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 20068 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment