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Salsa al dragoncello – tarragon salsa

Salsa al dragoncello – Tarragon salsa


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Dragoncello, or as we know it, tarragon, is a herb more often associated with French cooking than Italian, but pops up in many recipes from Siena in Tuscany. Similar to salsa verde, it is excellent drizzled over meat and in particular fish, due to its aniseed flavour.


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Place the bread in a bowl and drizzle over the vinegar. Leave to soften whilst you cook the egg
Boil the egg for 9 minutes to achieve a hard-boiled texture, then run under cold water and peel. Separate the white from the yolk– only the yolk is needed in this dish
Finely chop the tarragon, anchovies and capers and place in a bowl
Finely grate the egg yolk and garlic into the bowl
Squeeze the excess vinegar out of the bread, chop it into small pieces and add to the bowl
Stir in the oil until you achieve a nice loose consistency. Taste and season with salt and pepper
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