When I do use bottled its Girards. 2 anchovy filets 3 whole garlic cloves peeled 3 T mayo 2 T white wine vinegar.
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This recipe is from Nick Stellinos Glorious Italian Cooking cookbook and I have been making it for years.
. I am just one of so many speakers Peggy has gathered to inspire you to get in the kitchen beginning February 1 youll be able to access the Food Family and Friends conference featuring Mary Ann Esposito Nick Stellino Ian Knauer and Shelley Wiseman from The Farm Cooking School Hugh Sinclair and more.
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