Salsetta Alla Minuta
This sauce, created by Chef Andrea Apuzzo, will surprise you. Although it seems unfinished, too simple, and even runny, it will prove to be a spectacularly good touch for grilled fish, shrimp, veal, or thin paillards of beef.
- 1 cup olive oil
- 1/4 cup chopped onion
- 1 tsp. crushed red pepper
- 2 Tbs. chopped garlic
- 1 cup dry white wine
- 1/2 cup lemon juice
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1/3 cup chopped flat-leaf parsley
- 1 tsp. dried or fresh dill
- 1 Tbs. softened butter
1. Heat the olive oil in a skillet over medium-high heat. Add onion, garlic, and pepper and cook for about a minute--until onions are clear and the garlic is fragrant.
2. Add wine, lemon juice, parsley, dill, salt and pepper and bring to a boil. Count to ten, then remove the pan from the heat. Whisk in the butter. The sauce will seem runny and unfinished, but it is now perfect--really. Serve it over thin slices of grilled chicken, veal, or fish.
Makes about two cups, enough for eight entrees.
