Recipe for Tarragon Sauce ( Salsa Di Dragoncello )

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Yield:

Ingredients:

Amount	Ingredient
1/2 x	ciabatta loaf
65 ml	red wine vinegar
	the yolks of 2 hard boiled eggs
100 gm	fresh tarragon stalks removed and chopped
10 x	salted anchovy fillets prepared (qv) and chopped
50 gm	salted capers prepared (qv) and chopped

Instructions:

Instructions: Tear the bread into small pieces and soak in the vinegar for 20 minutes.

Remove squeeze dry and chop ideally with a mezzaluna

Mash the egg yolks with a fork.

Very gently combine the bread tarragon anchovies capers and egg in a bowl.

Stir in the oil.

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