Monday, December 12, 2005

Salsa Verde

6 b. flat-leaf parsley, picked
60 g capers, salted
60 g cornichons
4 cloves garlic
40 g Reggiano Parmesan, grated
300 ml Grape Seed Oil
In a robot coupe process parsley, capers, cornichons and garlic until fine.
Add parmesan and pulse until combined.
Add oil slowly then season to taste.

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