This parsley and anchovy sauce is also knows as Salsa Verde ‘Green Sauce’ in Italian, called ‘ bagnet verd ’ in the dialect of Piedmont, which means ‘small green bath’.
It is an ancient Piedmontese recipe that originated in the 19th century at the court of Re Carlo Alberto di Savoia, Prince of Piedmont.
Salsa Verde is used to flavour the meat especially to accompany “gran bollito misto piemontese” (Piedmontese mixed boiled beef) which requires the use of seven cuts of beef meat served hot or cold. Salsa verde is also very used in combination with tomini, the typical Piedmontese round cheese with a stringy heart once griddled, or served on bruschettas, as well as roast beef.
Another pride of the typical Piedmontese cuisine is the Ox Tongue served in green sauce and its also finds its home in other regions, especially in Northern Italy and each with its own variations.
It’s not only a great way to bring an interesting twist to boiled meat, it’s special also with a cheese platter or jacket potatoes, ‘patate al cartoccio’ like these: jacket-potato-with-parsley-sauce
Makes: about 300 ml of sauce | Preparation time: 10 mins
- Parsley, fresh: 300 g
- Breadcrumbs: 90 g
- White wine vinegar: 150 ml
- Extra virgin olive oil (EVOO): 90 ml
- Anchovy fillets in olive oil: 3
- Garlic: 2 peeled cloves
- Eggs: 1 yolk
- Capers, unsalted: 1 tsp
- Salt: to taste
Boil the egg until it is hard-boiled; it will take about 8 minutes. Discard the white. Peel the garlic.
Place the parsley, the anchovies, the garlic and the egg yolk in a food processor and blend until the mixture has a homogeneous texture.
Soak the breadcrumbs in the vinegar; once most of the vinegar has been absorbed, gently squeeze the breadcrumbs and add them to the parsley mixture.
Pour in the olive oil and season the green sauce to taste.
Tip: This sauce is the best when eaten fresh – but if you want to store it for a couple of days, put it in an air-tight jar; make sure the top layer of the sauce is full-covered by olive oil.