Salsa verde, a very typical condiment in Italian cuisine, is a perfect accompaniment to LESSO or BOLLITO which is simply meat that has been boiled. Mainly prepared with flat leaf parsley, capers, eggs (we substituted with pine nuts), bread and anchovies, and drizzled with good olive oil, this vibrant sauce will add an extra kick to so many dishes. Salsa verde will perfectly bring fish to a totally new level, as well as tossed in pasta, spread over crostini, and a perfect and delicious base for a sandwich. Let's get started!
1 large bunch parsley - around 130 grams
1-2 tablespoons pine nuts (optional)
2-3 anchovies in oil
1 tablespoon capers
2 small cloves garlic
70 grams day old bread - remove crust
35 grams red wine vinegar to the bread
200 grams water to soak the bread
1 cup olive oil
Salt to taste
Pepper to taste
In a bowl soak the bread in the mix of water and vinegar. Set aside.
Place the pine nuts, (a boiled potato or a boiled egg can substitute the pine nuts), anchovies, capers, garlic, salt and pepper into a mortar and pestle. Crush everything together into a paste.
Squeeze the bread to remove the liquid. Add the bread and the paste into a food processor, and pulsate into a homogeneous and paste until smooth.
As the food processor is mixing all ingredients, slowly drizzle the olive oil from the top.
Add additional olive oil until it becomes a beautiful consistency. Serve on meats, fish, in pasta, over boiled potatoes or as a spread in a sandwich. Enjoy!