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03/07/2011

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Jeanne

Looks great. I'm thinking this would be nice over anything grilled, fish, chicken, or vegetables, too. Plus by then you can grow a big container garden of parsley to use.

Jeanne

P.S. You forgot to give yourself credit for your roasted red pepper sauce in your sauce list at the beginning of this post. It's one of my favorites!

Thomas Orecchia

Boiled meets are wonderful, thank you. And there are other variations of this Piemontes pesto sauce. I'll share one here, its from one of my Grandmother's recipe. She was an immigrant from Casello De Annoe, Piemonte:

Ingredients:

1 cup flat leaf Italian parsley

2 one half of lemon rind chopped finely

2 anchovies filet

1 tablespoon lemon juice

1/2 teaspoon capers

2/3 cup olive oil

Process:

1. Chop parsley finely by hand.
2. Add lemon rind, capers, anchovies and lemon juice.
3. Slowly add olive oil and mix by hand until smooth.

This pesto is typically used on boiled beef tongue and oso buco, veal shanks. Wonderful!

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