This easy herb sauce from Italy is traditionally served with Bollito Misto, a dish of different poached meats. I like to serve it will any grilled meat, poultry or fish. It is also good with very ripe, meaty tomatoes on top of some toasted ciabatta.
- 1 hardboiled egg, roughly chopped
- 1 clove garlic, roughly chopped
- 2 anchovies
- 1 tablespoon capers
- 1 cup packed, picked flat-leaf parsley
- ¼ cup cornichons
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
Place the egg, garlic, anchovies, capers, parsley and cornichons on a chopping board and using a large knife, chop everything to make a rough paste. Scoop into a bowl and stir in the remaining ingredients. Season.
John Hawkesby’s wine recommendation
Montana Gisborne Showcase Series 2008
Sacred Hill 2009