This authentic Salsa Verde is a traditional recipe from the Piedmont region of Italy. Today, it holds a distinguished place among Traditional Agri-food Products. This uncooked sauce was originally created to accompany the traditional ‘bollito misto’ (mixed boiled meats), making it irresistible and very flavorful.
Ingredients :
- 120g (4.5 oz) fresh flat-leaf parsley, finely chopped
- 2 hard-boiled egg yolks, crumbled
- 2 slices day-old bread, crusts removed
- 50ml (3 1/3 tbsp) white wine vinegar
- 3 anchovy fillets, finely chopped
- 1/2 clove garlic, minced
- Water, as needed
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, as needed
How to make authentic Salsa Verde:
- Cut the stale bread into pieces by removing the crust Wet it with water and vinegar and let it soften 10 minutes
- Meanwhile, chop the parsley finely with a knife with a sharp blade Chop the anchovies and capers as well Put chopped capers and anchovies in a bowl with the chopped parsley, crumbled bread, firm yolks mashed with a fork, and half a clove of minced garlic.
- Finally adjust salt and pepper Mix well adding the extra virgin olive oil in a drizzle The salsa verde is ready to be served
- We placed it inside a sandwich stuffed with cheese, tomatoes and roast beef , but enjoy it as you prefer.
Bon Appétit!
