SALSA VERDE

Salsa verde

Greene sauce

How to make the Salsa verde:

Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man's technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!)

Serves 4

Salsa verde was originally known as bagnet verd, (the Piedmontese word for green sauce). Salsa verde is used for boiled meats or fish.

You can  make an appetizer by removing the yolks from hardboiled eggs and blending them with the sauce. Refill the eggs withe the salsa verde  and refrigerate before serving.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM