Salsa Verde

Name: Salsa Verde
Yield: Makes about 1½ cups (about 400 g)
Cuisine: Italian
Ingredients: 10 salted anchovy fillets, soaked in water, drained and patted dry; 2 soft white bread rolls, torn into small pieces; 200 ml extra virgin olive oil, plus extra to cover; ¼ cup (50 g) salted capers, soaked in water, drained and patted dry; 1 clove garlic, chopped; 1 teaspoon salt flakes; 3 large handfuls (about 3 cups) flat-leaf parsley leaves, roughly chopped; ¼ cup (60 ml) Chardonnay vinegar

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This sauce, which is a classic accompaniment for Bollito Misto, is also great served with any grilled, roasted or barbecued seafood, poultry or meats. This needs to be made as close to serving as possible, as it loses its vibrant colour after a few hours.

Ingredients

2 soft white bread rolls, torn into small pieces
¼ cup (60 ml) Chardonnay vinegar

Europe
Italy
Sauce
Fish course
Pescatarian
Mediterranean

Method

Soak the bread in the vinegar for 10 minutes. Squeeze to remove the excess liquid and place in a food processor with the anchovies, capers, garlic, salt and parsley. Process until combined then, with the motor running, drizzle in the oil and process to form a rough paste.

Transfer to a bowl, cover with a thin layer of olive oil, then refrigerate until needed.