Genoese Piquant Sauce
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INGREDIENTS 2 medium-sized tomatoes, peeled, seeded and chopped 2 tablespoons finely chopped fresh parsley ¼ cup pine nuts 1 tablespoon capers, rinsed and drained 1 garlic clove 2 salt anchovies, soaked, filleted, rinsed and dried 2 cups fresh white bread crumbs ¾ cup vinegar ¾ oil Salt Put the tomatoes, parsley, pine nuts, capers, garlic, and anchovies in a mortar. Soak the bread crumbs in 2/3 cup of the vinegar and add them to the tomato mixture. Pound everything together, then press it through a sieve. Dilute the sieved mixture with the oil and the rest of the vinegar, and season the sauce with a little salt. Makes about 3 cups Use this to season a small capon, beans cooked in herbs, cauliflower or fish. Sauces Index || HOME