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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salsa Verde
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Pasta And Pastasauces - Salsa Verde Post by :nathanl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1742

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Pasta And Pastasauces - Salsa Verde

Large bunch of Italian flat parsley-leaves only
4 anchovy fillets
lemon juice from one lemon
1 roasted red pepper, cleaned and seeded
1 large clove garlic
1 Tablespoons capers, rinsed
1 cup extra virgin olive oil


Put everything into a blender or processor except olive oil and blend. When blended, add olive oil and blend briefly to mix. Use cold or at room temp over grilled meats or chicken or pasta.
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1/4 cup extra-virgin olive oil 8 cloves garlic -- crushed 3 lbs. ripe plum tomatoes -- or 1 (35 oz.) can peeled plum tomatoes with juices, lightly crushed salt peperoncino (crushed red pepper flakes) 10 fresh basil leaves -- wash/dry/tear Put up a pot of water for pasta. When water is boiling, add some salt and a pound of pasta (any shape). While pasta cooks, in a medium nonreactive saucepan,heat the olive oil over medium heat. Add the garlic and cook, stirring, until lightly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a
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