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1 cup
Easy
By Fred Plotkin
Published 2001
This versatile sauce from Carnia pairs well with ricotta cheese, with grilled or roasted pork, or with pastries such as Friulian Apple Cake. It is more a relish than a sauce. Traditionally it is made in a food mill, but you may use a blender or food processor so long as you pulse rather than puree it. If you liquefy the ingredients, the sauce will lack the texture it needs.