FAST FOOD

Dragoncello sauce

This Tuscan sauce goes perfectly with vegetables and fritto misto, or poached, grilled or roasted beef, poultry and seafood.

Serves 4



3   slices of ciabatta, crusts removed, coarsely torn
¼ cup   red wine vinegar
2   large cloves garlic, finely chopped
2   anchovy fillets, finely chopped
¼ cup   coarsely chopped French tarragon
½ cup   extra-virgin olive oil


1 Place bread and vinegar in a small bowl and leave for 15 minutes, then squeeze out excess liquid. Place garlic on a work surface, sprinkle with ½ tsp sea salt and, using the back of a large knife, crush garlic until a smooth paste forms. Place soaked bread, garlic, anchovies and tarragon in a bowl, then, using a wooden spoon, stir to break up soaked bread until well combined. Gradually add oil, drop by drop at first, until mixture is emulsified, then in a thin stream until thick, then season to taste with freshly ground black pepper. Cover closely with plastic wrap and refrigerate until needed.


RECIPE Kathy Snowball PHOTOGRAPHY Chris Court STYLING Sophia Young


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