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Recipe by: feried
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See below ingredients and instructions of the recipe
1/4 c Drained capers 1 sm Dried Red Chili, sliced
1 Clove Garlic, pressed 1/2 ts Crushed fennel seed
1 Shallot, minced 1 tb White Chianti OR dry white
1/2 c Olive oil -wine
1/2 ts Pepper 2 tb Lemon juice
Makes 3/4 cup. Combine all ingredients in a jar with tight-fitting
lid and shake well.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

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