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| Bagna Verde |
| Recipe contributed by Marjorie Tarditi-Dunn |
| Ingredients |
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| Preparation |
| Mix the parsley, garlic and anchovies together. Squeeze out the bread soaked in vinegar and mix everything together with your hands. Add a little squeeze of lemon juice. Add olive oil until it is a good consistency. Put it in the refrigerator until the next day to let the flavors marinate. Makes a wonderful spread for an appetizer or just for yummy time. Ciao and enjoy!
PS some people will not realize this is made from anchovies. Make sure they are not allergic to fish before they eat it. |
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