Parsley Sauce
Like the Uncooked Tomato-Mustard Sauce on page 606, this is often used to lend flavor to the ultrabland bollito misto, boiled mixed meats. But it’s a perfect sauce for roasted or poached fish and can even be thinned with more olive oil to make a salad dressing.
Recipe information
Yield
makes about 2 cups
Ingredients
1 cup chopped fresh parsley leaves
2 tablespoons pine nuts, toasted briefly in a dry skillet and chopped
1 hard-cooked egg (page 338), chopped
2 anchovy fillets, chopped
1 tablespoon drained capers, chopped
1 tablespoon balsamic vinegar
1 large or 2 medium shallots, minced
1 green tomato, cored, seeded, and diced
1 garlic clove, minced
Salt and black pepper to taste
About 1/2 cup extra virgin olive oil
Preparation
Step 1
Combine all the ingredients except the olive oil. Add the oil a bit at a time to thin the mixture to a spoonable but still pasty consistency.
Step 2
Let sit for about 30 minutes before serving if time allows. (Or cover and refrigerate for up to a day; return to room temperature before serving.)
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
