The Italian Salsa Verde is a sharp, piquant, salty and herby green sauce that will electrify your senses and leave them hysterical in anticipation of the next mouthful!
- 1 Tbsp capers in salt
- 4 anchovies (in salt or in oil)
- 1/2 slice day old white bread
- 2 Tbsp white wine vinegar
- 90g (3 oz) large handful flat leaf parsley
- 1 large boiled egg yolk (optional)
- 1 medium clove garlic
- 125ml (1/2 cup) EV olive oil – you might not need all
- Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
- Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
- Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.
- Using a mezzaluna or a large, sharp knife, chop up the parsley until fine, place in a medium sized bowl.
- Mash the egg yolk up, if using, and add to the parsley.
- Smash the garlic up with the side of a knife, and chop up finely, or just mince it with a garlic crusher, which I do. Add to the bowl with parsley.
- Rinse the capers again, and chop up with the mezzaluna or knife, fairly finely. Add to the bowl.
- Mash the anchovies up with a fork. Add to the bowl.
- Mash the bread up with a fork, and add the whole lot to the bow, including any drips of vinegar.
- Now, add half the olive oil, and mix it all up thoroughly with a wooden spoon. Keep adding the olive oil until you are happy with the consistency of your salsa verde. I like mine fairly thick and sloppy. It does depend on what you want to use it for as well. Make it on the dry side if it’s going to be a spread or topping.
In a chopper
- Place all the ingredients (start with half the olive oil) in a chopper and blitz to the desired consistency.
- Store in a sterilised container for a week. Bring to room temperature and stir well before serving.
- Category: Sauces
- Cuisine: Italian