Name: Salsa Verde con Saumon (Salsa Verde with Salmon)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 50 g/2 oz fresh flat leaf parsley, leaves removed; 2 or 3 salted anchovies; 60 ml/4 tbsp extra virgin olive oil; 2 hard-boiled eggs, shelled and halved; 30 ml/2 tbsp white wine vinegar; 1 garlic clove; 75 ml/5 tbsp soft white breadcrumbs; 15 ml/1 tbsp salted capers; 6-8 oven-baked salmon fillets; 5 ml/1 tsp tomato paste

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Originating in Piedmont, this sauce now exists in many different variations around the country. It adds a deliciously sharp tang to dishes like boiled meats or poached fish and is especially fabulous served with a classic bollito misto.

Ingredients

2 or 3 salted anchovies
50 g/2 oz fresh flat leaf parsley

Method

Wash and bone the anchovies. Chop the flat leaf parsley, garlic clove, anchovies and capers together very finely, then transfer to a mixing bowl.
Add the soft white breadcrumbs, white wine vinegar and tomato paste, and mix well together.
Remove the egg yolks from the halved hard-boiled eggs and chop them finely, then add to the anchovy mixture. Use th