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Monday, 13 September 2010. This green sauce is traditionally from Piedmont but is used all over Italy and the herbs used change a little from region to region, and also depending on what you are going to serve it with. This sauce is usually served with lamb at my house but really does have many applications. Although it is traditionally. Made with parsley, I cant help but put some mint and a little tarragon in it as well. 4 anchovy fillets preserved in vinegar. On juice to taste. Here is one of my fa.CONTENT
This web page italian-food-lovers.blogspot.com states the following, "This green sauce is traditionally from Piedmont but is used all over Italy and the herbs used change a little from region to region, and also depending on what you are going to serve it with." We saw that the webpage said " This sauce is usually served with lamb at my house but really does have many applications." It also said " Made with parsley, I cant help but put some mint and a little tarragon in it as well. 4 anchovy fillets preserved in vinegar. Here is one of my fa."SEEK SIMILAR DOMAINS
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