By Executive Chef Alice Water,
Chez Panisse, Berkeley, CA
1/2 cup soft White Breadcrumbs
1/4 cup Fish Broth
1 fresh Serrano Chile (stem removed, sliced)
2 cloves Garlic
1 large Red pepper (charred, peeled, seeded, juice reserved)
Freshly ground Pepper
3/8 tspn. Salt
3/4 tspn. Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Put the breadcrumbs in a bowl.
the fish broth, and any juices from the peppers and mix
the Serrano chile, garlic and saffron in a mortar and pound
and grind them to a paste.
the red pepper and work it to a similar consistency. Add
the moistened breadcrumbs.
and grind until mixture resembles a fine porridge.
a little black pepper into the sauce, add the salt and vinegar
and stir in the olive oil. Use at once.
Great Chef RecipesLinks:
Pear Ice Cream
Vegetable Bagna Cauda
Vegetable Ragout with Mushrooms
Soup Chez Panisse
Soup Cooked over the wood fire with Tomato Confit
Salad with Shallot a Vinaigrette
Duck Breast Grilled over Vine Branches
Great Related Links:
Waters Cooks A Dream