[Sca-cooks] Mushrooms in green vine salsa

[Susan Fox]

Gretchen Beck wrote:
>
> A sauce made from vine tendrils, called salsa Take delicate vine 
> tendrils and grind them up well, add, if you wish, the stalk of tender 
> garlic and a small amount of bread crumbs. I say nothing of salt, for 
> almost no dish is made without salt, then moisten all this in vinegar 
> or verjuice and, when it is moistened, pass it through a strainer into 
> a dish. (I interpreted vine tendrils as grape leaves, although you 
> probably should use the tendrils right off the vine)
Tendrils are tendrils, not leaves.  Tendrils are little branchlets that 
grow from the main vine that hold the vine onto the wall or trellis or 
tree.  Picked young, they are tender and mild and probably make a good 
neutral vegetable base for other flavors.

Grape leaves would probably work, but it will be much greener and 
fibrous.  I do have access to grape vines, my parents' neighbor planted 
some 30-plus years ago and they are still running wild in the back 
corner of the yard.  I'll try this tomorrow or the next day and report back.

Selene
>
>
> 20 vine leaves (I'm using bottled vine leaves because I don't have a 
> source for fresh or tendrils. Because the bottled leaves are in brine, 
> I'm leaving out the salt.).
> 2-3 clove garlic
> 2 -3 tbsp red wine vinegar
> 3/4 slice of bread worth of bread crumbs
>
> Rinse vine leaves in water. Grind in mortar (or food processor). Add 
> cloves garlic, well mashed, and bread crumbs and grind some more. Add 
> vinegar until the consistency is as desired, Strain through a sieve or 
> food mill (I usually foodmill it).
>
> (I refer to this as godawful sauce, because until you strain it it 
> looks and smells godawful -- once you strain it, it's marvelous!)
>
>
>
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