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Full Online Book HomeLearning KitchenSauces - Salsa Verde
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Sauces - Salsa Verde Post by :aardtek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1385

Click below to download : Sauces - Salsa Verde (Format : PDF)

Sauces - 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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Sauces - Pasta -  Spaghetti Sauce Sauces - Pasta - Spaghetti Sauce

Sauces - Pasta -  Spaghetti Sauce
2 large bottles of plain spaghetti sauce 2 pounds of cooked hamburger 4 sprigs of fresh rosemary or 1 tablespoon of dried 4 to 6 sprigs of fresh oregano or 2 to 3 heaping teaspoons of dried 1 and 1/2 cups diced carrots one small bunch celery diced 1/2 cup chopped cilantro* 1 small onion diced finely 2 to 6 cloves garlic crushed 1 cup of fine cooking wine(Italian preferred, this is optional) *If you can't find cilantro use parsley Put ingredients in a large pot in order given and heat gradually while spaghetti is cooking. It is recommended that the

Sauces - Pasta -  Pistachio Pasta Sauce Sauces - Pasta - Pistachio Pasta Sauce

Sauces - Pasta -  Pistachio Pasta Sauce
200 grams roasted and salted pistachio nuts, or walnuts 2 to 3 cloves of garlic 2 tbsp olive oil 1,25 decilitre cream Cook pasta according to the instructions in the package. In the mean time, chop the nuts into small morsels. Peel the garlic and chop it very small. Heat the olive oil and cook the garlic in it. Add nuts and cream and bring to boil. Add salt and pepper to taste. Serve over hot pasta. As the pistachios are already salted, it is not likely that you'll need to add salt to the sauce. But if you use walnuts,