Name: Salsa Verde all’Antica (Old-Fashioned Herb Sauce for Fish)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 1 small carrot, washed, scraped, finely minced; 2 tablespoons/30 ml Ligurian extravirgin olive oil; 1 small onion, finely minced; 1 clove garlic, green heart removed, finely minced; 3 tablespoons/20 g finely minced fresh Italian (flat) parsley; 1 small stalk celery, finely minced; 1 tablespoon/7 g tiny capers; 1 tablespoon/7 g pinoli; 2 teaspoons/3 g small raisins, preferably from white grapes (optional); ¾ cup/6 ounces/175 ml dry white wine, preferably Ligurian; Juice of 1 small lemon

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Do not confuse this sauce with Salsa alla Genovese. The chief difference is that that sauce is used with fish that has already been cooked, while this sauce may be used either while the fish is cooking (the approach I recommend) or with poached or steamed fish. Also, the flavors in this sauce are quite distinct from the Genoese sauce. Salsa Verde all’Antica is not used much in big cities, but appears more in small fishing villages in the Levante