When I was a senior in high school, my two best friends and I went to San Francisco for a weekend. We stumbled upon a hole-in-the-wall Italian restaurant and had the best dinner of our lives that night. The waiter was happy to share with us the secret recipe for their bread dip. The disclaimer to this recipe is that we weren't actually given amounts, the instructions were just given to us with verbs like, "dash" or "pinch." You'll have to make it your own unique version. Enjoy!
Serves 2 to 4
Ingredients:
1 Large garlic, chopped fine
2 Large shallots (or red onion), chopped fine
Balsamic vinegar
Salt and pepper, to taste
Dry oregano
Parsley, chopped
Extra virgin olive oil
Directions (in Candy's words):
To serve 2 to 4, finely chop 1 large garlic and 2 large shallots. Place in mixing bowl. Add just enough balsamic vinegar to cover, along with a pinch of salt and pepper, a splash of dried oregano, and about 2 Tablespoons of chopped parsley. Add enough extra virgin olive oil to make the dip liquid-y. Ratio of balsamic vinegar to extra virgin olive oil is about 1 to 4.
Sunday, September 12, 2010
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