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This recipe for bechamel sauce is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

Source: The Martha Stewart Show, Episode 3073
Servings

Ingredients

Directions

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  • s51163
    4 FEB, 2008
    Everything goes into a food processor to blend. You can also add any other green fresh herbs!
    Reply
  • s51163
    4 FEB, 2008
    Oopsy: Basque-Style Green Sauce 6 garlic cloves, peeled and chopped 3 dried bay leaves 1 fresh poblano pepper, coarsely chopped with the seeds left in 1 fresh Serrano chile, coarsely chopped with the seeds left in n n n n tablespoon sea salt 1/3 cup finely chopped fresh Italian flat-leaf parsley n n n n cup finely chopped fresh oregano n n n n cup finely chopped fresh basil n n n n cup sherry vinegar n n n n cup olive oil
    Reply
  • s51163
    4 FEB, 2008
    Here's that recipe I think it's by another guest of Martha's :
    Reply
  • s51163
    4 FEB, 2008
    Scratch that... I thought this was the porkloin spicy green sauce. My bad!
    Reply
  • s51163
    4 FEB, 2008
    This recipe is a favorite in my house and with friends now. I made several batches and froze them to use in dishes. The flavor is to die for and goes with many dishes! Try it on fajitas, any pasta, soups, you catch my drift.
    Reply
  • rumcake
    22 JAN, 2008
    Actually not so much "thick" as "rich". Martha commented on how what a light texture the reduction was.
    Reply
  • rumcake
    22 JAN, 2008
    Yes, that's correct. On the show it was reduced to just about that - very thick. It's used sparsely between each of the 12 layers.
    Reply
  • betdavisis
    20 JAN, 2008
    Has anyone tried this? I'm wondering if the direction to reduce 16 cups to 4 cups is correct. Please advise. Thanks
    Reply

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