Parsley Sauce or Green Sauce, called Salsa Verde in Italian, made with parsley, anchovy, garlic and vinegar is an ancient delicious versatile sauce from Piedmont, mostly used to flavour the meat and also very used in combination with Tomini, typical Piedmontese no-crust round cheese with a stringy heart when grilled.
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.