Salsa verde
Nov 29, 2012 1:00pm- 10 mins preparation
- Serves 6, Makes 2 Cup
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Ingredients
Salsa verde
- 2 cup (100g) day-old ciabatta, coarsely chopped, crust removed
- 2 cup water
- 1 1/2 cup mint leaves
- 2 cup flat-leaf parsley leaves
- 1 tablespoon capers
- 1 clove garlic, chopped
- 2 anchovy fillets, chopped
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
Method
Salsa verde
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1Place ciabatta in a medium bowl. Cover with 2 cups water; stand for 10 minutes or until soft. Squeeze excess water out of bread.
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2In a food processor, process ciabatta with remaining ingredients until well combined. Season to taste.
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