Description
This fabulous concoction goes with the Capon Maggro.
Region
Yield
36 Servings
Preparation time
20 minutes
Ingredients
1 oz crustless Country Bread (soaked in vinegar)
6 Olives, Green (Pitted)
2 Yolks of Hard-Cooked Eggs
4 T Pine Nuts
1 oz Anchovies (Rinsed and Drained)
2 T Capers (Rinsed and Drained)
1 clv Garlic
1⁄2 c Parsley, Flat-Leaf
4 T Wine Vinegar (for soaking the bread)
5 oz Extra Virgin Olive Oil
Instructions
Chop everything and whir it in a food processor, adding the oil slowly as for a mayonnaise. Add ground black pepper and more vinegar as needed to make it quite piquant.
Notes
Consider doubling this recipe - it is soooo good!