Chowhound's Los Angeles Area Message Board
Subject:     Re(5): Onglet a la Ampuis
Name:        Rafi
Posted:      July 09, 2001 at 12:19:38
 
In Reply To: Re(4): Onglet a la Ampuis
             Posted by Melanie Wong on July 07, 2001 at 19:37:51

Message:
I've been making a similar anchovy-parsley "verde" sauce ever since I saw the recipe in Saveur, where the sauce accompanied grilled tri-tip. Theirs included, in addition to what you mention: olive oil, lemon juice, and capers. The parsley is coarsely chopped and in plentiful, tabouleh-like proportion, so the anchovy is strong but not overwhelming. With this version you want more than a spoonful. Totally great! Next time I'll try it with Syrah...
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