Fast Recipes

Dragoncello sauce

Australian Gourmet Traveller fast recipe for dragoncello sauce

By Kathy Snowball
  • Serves 4

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

Ingredients

  • 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

Main
  • 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.
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  • Author: Kathy Snowball