Salsa verde italiana
Salsa verde italiana, from above
Non vegPiedmont

Salsa verde italiana

Parsley, capers, anchovy and garlic chopped into bright green oil. Makes boiled meat sing.

15 minTime
1 gProtein each
mildSpice
Green sauce1 chapter · 1 min read

Make it your way

Grandma's wayParsley, capers, anchovy, bread, vinegar.
The original
151kcalsame
1 gproteinsame
1 gfibresame
15minutessame

Bagnetto verde.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Flat leaf parsleya large bunch, leaves
Capers1½ tbsp
Anchovy fillets2 fillets
Garlic1 clove
White bread1 small slice, crust off
Vinegar1½ tbsp, for soaking the bread
Olive oil6 tbsp
Salta pinch

Method

3 steps
  1. 1Soak bread in vinegar and squeeze out lightly.
  2. 2Finely chop parsley, capers, anchovy and garlic by hand, or pulse briefly.
  3. 3Mix in the bread and olive oil to a loose sauce. Taste and adjust.
Serve it like this

Serve in a small bowl with a spoon, alongside grilled fish, roast chicken, boiled meats or potatoes.

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Make it a meal

What goes with Salsa verde italiana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto alla zucca45 min
Bread or rice Methi thepla40 min
With a main Fritto misto di mare35 min
With a main Bistecca alla fiorentina30 min
With a main Porchetta240 min
To drink Virgin bellini8 min
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