Genovese Sauce

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MASTERY Level
15 min
452 Views
 
MASTERY Level
0 People
15 min
INGREDIENTS for 0 people
  • 1 ½ oz pine nuts
  • 1 ½ oz capers
  • 1 anchovy
  • 1 egg yolk
  • 3 pitted olives
  • 1 clove of garlic
  • parsley
  • 1 tablespoon crustless white bread , soaked in vinegar
  • salt and pepper
  • 2 oz olive oil
Preparation

Mix together the pine nuts, capers well drained of their vinegar, a salted anchovy (boned and without the head), the yolk from a hard-boiled egg, salted green olives pitted, the cloves of garlic, a small clump of parsley, a small piece of bread soaked in vinegar, salt, pepper, and the olive oil. Then pound all the ingredients in a mortar and sieve. The sauce obtained must be salted and splashed with vinegar to taste, and more olive oil added if necessary or if you want it to be creamier. Superb for accompanying boiled fish.

Sauces and dressings
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