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Dragoncello sauce

You'll need

  • 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

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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