*  Exported from  MasterCook  *
 
                             SALSA ALL' AGRESTO
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/2   c            Bread crumbs
    1       t            Sugar
    2       tb           Chopped parsley
      1/2   ts           Salt
      1/2   ts           Freshly ground black pepper
    2                    Garlic cloves, peeled
      1/2   c            Unsalted hazel nuts or
                         -almonds
    1       c            Juice from unripened grapes
                         -(about 1 large bunch)
      1/4   c            Chicken broth (optional)
 
   Chef Marco Fiorini’s family roots are in the
   Valtellina, one of the rugged, narrow Alpine valleys
   northeast of Milan. Fiorini remembers the old people
   there making this sauce, which dates back at least to
   the Middle Ages. The juice of unripened grapes is used
   in place of vinegar, which gives the sauce a
   hauntingly tart taste. Where to find unripened grapes?
   In a neighbor or friends backyard arbor, or ask a
   farmer’s market grape vendor to bring you some
   not-yet-ripe grapes.
   
   Put bread crumbs, sugar, parsley, salt, pepper, garlic
   and nuts into a blender or food processor and puree,
   as if making pesto sauce.
   
   Slowly add the grape juice. At this point the mixture
   may be heated in the chicken broth and served as a
   warm sauce. Be care- ful not to let the sauce boil, or
   it will separate.
   
   Makes 1 1/2 cups.
   
   Uses: Serve warm as a sauce for fish, veal or chicken.
   Or omit the chicken broth and serve at room
   temperature or on crackers or bread, or as a dip for
   raw vegetables.
   
   PER TABLESPOON: 25 calories, 0 g protein, 2 g
   carbohydrate, 2 g fat (0 g saturated), 0 mg
   cholesterol, 48 mg sodium, 0 g fiber.
   
   From an article by Georgeanne Brennan in The San
   Francisco Chronicle, 9/4/91.
   
   Posted by Stephen Ceideburg
  
 
 
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