Guest Post Thursday – Leg of Lamb Medallion, Dijon Mustard Anchovy Crust Polenta Cake, Spinach, Parsley, Tomato Warm Anchovy-Pine Nut Vinaigrette With Lori Lynn Of Taste With The Eyes

Ingredients

  • Olive Oil
  • Polenta
  • Spinach
  • Parsley
  • Tomato
  • Anchovy
  • Pine Nuts
  • Sherry Vinegar
  • 4 oz
  • 2 c polenta
  • 30 minutes
  • 4 oz medallions
  • 12 portions
  • 4 chopped anchovies
  • 2 T chopped parsley
  • 4 anchovy fillets packed in olive oil, dried with paper towels, rough chopped
  • 1/4 c lightly toasted pine nuts, rough chopped
  • 1/2 c extra virgin olive oil
  • 1/4 c sherry vinegar
  • 1 T chopped fresh parsley
  • fresh ground pepper

Instructions

Comments

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