Salsa Rossa Del Chianti
Nutrition
Calories: 169.19 kcalCarbohydrates: 3.39 gProtein: 0.24 gFat: 18.03 gSaturated Fat: 2.43 gSodium: 44.02 mgFiber: 0.25 gVitamin A: 2.079 IUCalcium: 4.54 mgIron: 0.52 mg
Ingredients
- 2 large slices Pane Toscano
- 1 cup red wine vinegar
- 10 sprigs Italian parsley leaves only
- 15 leaves fresh basil
- 2 tbsp tomato paste preferably imported Italian
- 1/2 cup olive oil approximately (enough for a smooth texture)
- Salt
- Freshly ground black pepper
Instructions
- Remove the crust from the bread slices and soak the slices in the wine vinegar for 20 minutes.
- Meanwhile, chop the parsley and basil leaves very fine and place in a crockery bowl.
- Squeeze the liquid out of the bread and put it in the bowl with the herbs, then add the tomato paste and start stirring with a wooden spoon. Add, little by little and stirring constantly, enough olive oil to make a smooth cream.
- Taste for salt and pepper. Let the sauce rest, covered, in the refrigerator for 1 hour before serving.