Soak the bread in the vinegar for about 10 minutes. Squeeze the vinegar out of the bread with your hands and place in a food processor with the parsley, capers, garlic, spinach, thyme, fennel fronds, and half of the olive oil. Process until finely chopped. With the motor running, drizzle in the remaining 1/2 cup oil until a smooth creamy sauce is formed. Season with salt and pepper. Makes 1-1/2 cups.
Wine Pairing(s)
Conti Costanti Brunello di Montalcino
S. Quirico Chianti Colli Senesi
Boroli 'Anna' Langhe
Cecchi 'Teuzzo' Chianti Classico Riserva
Rocco di Castagnoli Poggio a' Frati
Antinori Peppoli
Panzanello Il Manuzio
Louis Latour Les Genievres
La Mozza I Perazzi
Bruno Rocca 'Coparossa' Barbaresco
Calories From Fat 563 Protein 2 Total Fat 62 Carbohydrates 2
Calories 573 Calcium 6 Iron 1 Sodium 61 Vitamin A 179 Vitamin C 1 Cholesterol 16
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