Garlic-Saffron Sauce
Time: 10 minutes
1 cup crustless day-old French bread, in 1/2-inch cubes
2 or 3 garlic cloves
Salt
Pinch of saffron, about 1/8 teaspoon
1/4 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley.
1. Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.
2. Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. Keep the sauce at room temperature.
Yield: 1/3 cup.
1:00 pm, by bostonfly
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Notes
