RECIPE OF THE MONTH | July 2009
Salsa di Dragoncello :: makes approx. 1 cup ::
:: Ingredients :: 1 clove garlic ½ cup fresh tarragon leaves picked 3 slices of day old baguette or bread (crusts removed) 3 Tbsp. of Vilux Red wine or Tarragon vinegar Ÿ cup Arte Oliva, Castillo De Canena or Castelenotti Extra Virgin Olive Oil Maldon Sea Salt Pepper :: Method :: Moisten bread with vinegar until all is soaked up. Squeeze out excess vinegar and put aside. Chop garlic coarsely and put in mortar and pestle or food processor with Maldon Sea salt and grind to smooth paste. Chop tarragon leaves coarsely and put in mortal and pestle along with the garlic and moistened and squeezed out bread. Add Extra Virgin olive oil in a slow stream until mixture until is well blended. Season with salt and pepper if necessary and serve immediately. Beware! This sauce will lose its beautiful green colour very quickly. This should be the last task performed right before serving the main course! :: Presentation :: This sauce is a perfect addition to grilled meats - especially lamb.