Salsa Rustica
A fresh and fun topping for your favourite meats or fish, or sprinkle over some burrata for a fun addition.
Makes about 1 cup
2 cloves garlic, peeled
4 Ortiz or Talatta anchovy fillets in oil
2 Tbsp Pons capers, rinsed and drained
½ cup Trickett’s or Golden Hills walnut pieces
Handful flat leaf parsley leaves
1 tsp Accoceberry Espelette smooth mustard
2 Tbsp Forvm Cabernet Sauvignon vinegar
2 Tbsp extra virgin olive oil (EVO)
Coarsely chop the garlic, anchovies, capers, walnuts and parsley and put in a bowl. Stir in the mustard, vinegar, EVO and season with salt and pepper. Serving suggestions: hot-smoked or pan-fried salmon, lamb cutlets, or burrata.
Makes about 1 cup
2 cloves garlic, peeled
4 Ortiz or Talatta anchovy fillets in oil
2 Tbsp Pons capers, rinsed and drained
½ cup Trickett’s or Golden Hills walnut pieces
Handful flat leaf parsley leaves
1 tsp Accoceberry Espelette smooth mustard
2 Tbsp Forvm Cabernet Sauvignon vinegar
2 Tbsp extra virgin olive oil (EVO)
Coarsely chop the garlic, anchovies, capers, walnuts and parsley and put in a bowl. Stir in the mustard, vinegar, EVO and season with salt and pepper. Serving suggestions: hot-smoked or pan-fried salmon, lamb cutlets, or burrata.