Tuesday, January 1, 2013

[MC-AllEthnic-Recipes] Jerusalem Salsina Verde - 6g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                         Jerusalem Salsina Verde
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  flat-leaf parsley sprigs
  1              clove  garlic -- crushed
  1         Tablespoon  capers
  1         Tablespoon  freshly squeezed lemon juice
  1         Tablespoon  white wine vinegar
  1              large  free-range egg -- hard boiled and peeled
     2/3           cup  olive oil
  3        Tablespoons  bread crumbs -- preferably fresh
 
 
Put all the ingredients in a food processor and pulse to a coarse
consistency. Or for the rustic look, chop the parsley, capers and eggs by
hand and stir together with the rest of the ingredients. Taste and adjust
the seasoning.
 
Makes 1 cup
 
ChupaNote: this is an accompaniment traditionally provided for the Pesach
(passover) seder table sliced meatloaf, polpettone. It is a very old
recipe that originates with the Jews of the Italian Piedmont. It makes a
lovely sauce over whole-grain pasta or tossed with farro. I added a
teaspoon of ground Aleppo red pepper.
 
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 366 Calories; 38g Fat (91.2%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 87mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 20068 0 0 0 0 0 0 0
 

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___

No comments:

Post a Comment