Salsa all' agresto
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Salsa all' agresto
  Salsa    Sauces    Italian  
Last updated 6/12/2012 1:21:17 AM. Recipe ID 53404. Report a problem with this recipe.
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      Title: Salsa all' agresto
 Categories: Italian, Sauces
      Yield: 1 Servings
           Stephen Ceideburg
    1/2 c  Bread crumbs
      1 ts Sugar
      2 tb Chopped parsley
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2    Garlic cloves, peeled
    1/2 c  Unsalted hazel nuts or
      1 c  Juice from unripened grapes
           -(about 1 large bunch)
    1/4 c  Chicken broth (optional)
  Chef Marco Fiorini's family roots are in the Valtellina, one of the
  rugged, narrow Alpine valleys northeast of Milan. Fiorini remembers
  the old people there making this sauce, which dates back at least to
  the Middle Ages. The juice of unripened grapes is used in place of
  vinegar, which gives the sauce a hauntingly tart taste. Where to find
  unripened grapes? In a neighbor or friends backyard arbor, or ask a
  farmer's market grape vendor to bring you some not-yet-ripe grapes.
  Put bread crumbs, sugar, parsley, salt, pepper, garlic and nuts into a
  blender or food processor and puree, as if making pesto sauce.
  Slowly add the grape juice. At this point the mixture may be heated
  in the chicken broth and served as a warm sauce. Be care- ful not to
  let the sauce boil, or it will separate.
  Makes 1 1/2 cups.
  Uses: Serve warm as a sauce for fish, veal or chicken. Or omit the
  chicken broth and serve at room temperature or on crackers or bread,
  or as a dip for raw vegetables.
  PER TABLESPOON: 25 calories, 0 g protein, 2 g carbohydrate, 2 g fat
  (0 g saturated), 0 mg cholesterol, 48 mg sodium, 0 g fiber.
  From an article by Georgeanne Brennan in The San Francisco Chronicle,
  Posted by Stephen Ceideburg

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Recipe ID 53404 (Apr 03, 2005)

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