SALSA VERDE
There are many versions for this tasty sauce that is perfect for complementing meat. As for many Italian dishes here there is the presence of anchovies: they are very good and commonly used for adding a round salty flavour, in fact you won’t really recognize the fish taste. You will need fresh parsley as the frozen one doesn’t preserve enough taste.
You can avoid the pickled cucumbers and pickled onions, in this case you can add some more vinegar. Some people prefer not to use the egg as well but I think they add a creamy texture to the sauce, together with the extra virgin olive oil.
Here the recipe (the German version is as usual after the English one).
SALSA VERDE
2015-12-14 08:03:08
Serves 10
Prep Time
40 min
Total Time
45 min
Ingredients
- 100g Parsley
- 2 Garlic cloves
- 5g Mint
- 5g Anchovies in Olive Oil
- 40g Capers
- 40g Pickled cucumbers
- 20g Pickled onions
- 40g Red Wine Vinegar
- 150g Extra Virgin Olive Oil
- Salt
Instructions
- Clean surface areas and get your ingredients nice and ready.
- Wash and dry parsley and mint and then chop the leaves (the stems need to be taken roughly off).
- Blend them together with the rest of the ingredients.
- Add salt.
Nonna Armida Love Family Food http://nonnarmida.ch/
SALSA VERDE (Deutsche sprache)
2015-12-14 08:04:31
Prep Time
40 min
Total Time
45 min
Ingredients
- 100gr Petersilie
- 2 Knoblauchzehen
- 5gr Minze
- 5gr Sardellen in Olivenöl
- 40gr Kapern
- 40gr Essiggurken
- 20gr Silberzwiebeln
- 40gr Rotweinessig
- 150gr Olivenöl Extra Virgine
- Salz
Instructions
- Arbeitsfläche reinigen und Zutaten bereitstellen.
- Petersilie und Minze waschen und grob hacken.
- Mit den restlichen Zutaten im Mixer zu einer feinen Sauce mixen.
- Nach Belieben salzen.
Nonna Armida Love Family Food http://nonnarmida.ch/
