RECIPE OF THE MONTH | July 2009

Salsa di Dragoncello:: makes approx. 1 cup ::

:: Ingredients ::1 clove garlic½ cup fresh tarragon leaves picked3 slices of day old baguette or bread(crusts removed)3 Tbsp. of Vilux Red wine or Tarragon vinegar¼ cup Arte Oliva, Castillo De Canenaor Castelenotti Extra Virgin Olive OilMaldon Sea SaltPepper

:: Method ::

Moisten bread with vinegar until all is soaked up. Squeeze out excess vinegar and put aside.

Chop garlic coarsely and put in mortar and pestle or food processor with Maldon Sea salt and

grind to smooth paste.

Chop tarragon leaves coarsely and put in mortal and pestle along with the garlic and moistened and squeezed out bread.

Add Extra Virgin olive oil in a slow stream until mixture until is well blended.

Season with salt and pepper if necessary and serve immediately.

Beware! This sauce will lose its beautiful green colour very quickly. This should be the last task performed right before serving the main course! :: Presentation :: This sauce is a perfect additionto grilled meats - especially lamb.