Green sauce for meat and vegetables
In Piedmont green sauce is traditionally served with ’bollito misto’ of mixed boiled meats. But the sauce does go well with all types of meat and vegetables.
I’m not particularly fond of meat. Especially not the more daring cuts like tongue, and tail and zampone that along with boiled chicken and beef make up the day-after-soup dish ’bollito misto’. I will not do without the Italian salsa verde green sauce, though, so I serve it with steak, chicken, fish or vegetables. It is a perfect way to make all kinds of leftovers appear inviting and appetizing again.
Ingredients
100 g parsley
6 anchovy fillets
2 tbsp capers
1 clove of garlic
2 egg yolks
100 ml olive oil
2 tsp white wine vinegar
Preparation
Blend parsley with anchovies, garlic, capers and egg yolks.
Keep the blender running while you add olive oil drop by drop.
The green sauce has had enough oil, when it starts to thicken.
Add vinegar, salt and pepper to taste.
Alternatives to salsa verde green sauce:
Vitello tonnato recipe – veal in tuna sauce
Wrinkled potatoes with chili and garlic dip
This recipe was last updated in March 2017
In Piedmont green sauce is traditionally served with ’bollito misto’ of mixed boiled meats.
This is awesome, Mette! Red sauces and I don’t get along for the most part unless I “cut” them with cream. So, I’m always looking for white and green sauce substitutes. And wha-laa! Lookee what I have now! Thank you :)
Looks delicious, thank you Mette :)