Salsa Verde

Name: Salsa Verde (Green sauce)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: a little white wine vinegar; 8 salted anchovy fillets, rinsed and drained; extra virgin olive oil to emulsify; 25 g salted capers, rinsed and drained; 1 large bunch of flat-leaf parsley; 1 soft white bread roll; 1 garlic clove, peeled

Green sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

There are several versions of this Piedmontese sauce, which is derived from bagnet verd. It accompanies many different dishes, including batsoa and bollito misto. Chopped chilli is sometimes added.

Ingredients

1 soft white bread roll
a little white wine vinegar
8 salted anchovy fillets, rinsed and drained

Europe
Italy
Piedmont
Fish course
Sauce
Pescatarian
Mediterranean

Method

Break up the bread roll and soak in wine vinegar to cover for a few minutes, then squeeze out all excess liquid and whiz in a blender or food processor to make crumbs.

Very finely chop the anchovies, capers, garlic and parsley, using a knife (not the food processor) and mix with the breadcrumbs. Stir in enough olive oil to emulsify and make a very dense sauce. Serve with bread or gri