Salsa Verde made from parsley, anchovies, garlic and vinegar, is a very old and delightful Piedmontese sauce used mostly to flavour meats, especially boiled meats, and also used in combination with cheeses.

 

Makes: about 300 ml of sauce | Preparation time: 10 mins

  • Parsley, fresh: 100 g
  • Old bread: 40 g
  • White wine vinegar: 30 ml
  • Extra virgin olive oil (EVOO): 50 ml
  • Anchovy fillets in olive oil: 3
  • Garlic: 2 peeled cloves
  • 2 Egg Yolks
  • Capers, unsalted: about 8-10
  • Salt: to taste

 

Method

Wash and dry the parsley well, then chop it finely with a knife.

Remove the stale bread from the crust and cut it into pieces. Place the bread in a bowl and sprinkle it with vinegar and let it stand for a few minutes, then squeeze it out.


Put the bread in a blender together with the anchovies, capers and garlic, blend until a paste-like mixture is obtained. Add the mixture to a bowl with the chopped parsley.

Now add the egg yolks to the other ingredients by sifting them through a fine-mesh strainer.

Mix all the ingredients together very well, add the oil in a trickle until you get a real sauce. Taste and adjust the salt if necessary.

Tip: this sauce should be eaten fresh, but if you want to keep it for a couple of days, put it in an airtight jar; make sure that the top layer of the sauce is completely covered with olive oil.

 

 

 

 

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