Today’s Regional Italian dish is Salsa verde (“green sauce”), a classic Italian condiment traditionally served with poached meats, poultry and sometimes fish. Bright, slightly tangy and full of fresh flavor, this sauce is also nutritious thanks to its primary ingredient: parsley. Originating in the northern Italian region of Piedmont, salsa verde has become a staple across Italy and beyond. Some recipes include the yolk of a boiled egg; others omit it. This version follows a simple, traditional family recipe that highlights fresh herbs, anchovies and capers for a balanced savory finish. Read on for ingredients and step-by-step instructions to make an authentic salsa verde at home.
Ingredients:
120 gms – 4.25 oz. parsley
80 gms – 2.8 oz. stale bread (white, soft part only)
2 garlic cloves
3 anchovies
1 tbsp capers, washed
50 ml – 1.75 oz. red or white wine vinegar
100 ml – 3.5 oz. extra virgin olive oil
Salt & Pepper to taste
Begin by tearing the stale bread into pieces and placing them in a small bowl. Pour the vinegar over the bread and allow it to soak for a few minutes until soft. This adds body to the sauce and helps meld the flavors.
Combine the soaked bread with the parsley, garlic, anchovies and capers in a blender. Pulse just until you reach a coarse, textured sauce; traditionally this was chopped by hand with a mezzaluna, which gives a rustic consistency. If you prefer a smoother texture, blend a little longer, but take care not to turn it into a puree.
Taste and season with salt and freshly ground black pepper, keeping in mind that anchovies and capers are already salty. Adjust the vinegar or olive oil to balance acidity and richness if needed.
Transfer the sauce to a serving bowl and pour a thin layer of extra virgin olive oil over the top to protect the parsley and preserve the vibrant green color. Cover and refrigerate for 24 hours before serving; this resting time allows the flavors to develop and mellow.
Salsa verde pairs beautifully with poached or roasted meats, poultry and mild fish. Use it as a condiment, a garnish or a vibrant accompaniment to elevate simple proteins.
Salsa Verde
Condiment
Italian
Ingredients
-
120
gms
– 4.25 oz. parsley -
80
gms
– 2.8 oz. stale bread
only the white soft part -
2
garlic cloves -
3
anchovies -
1
tbsp
capers
washed -
50
ml
– 1.75 oz. red
or white wine vinegar -
100
ml
– 3.5 oz. extra virgin olive oil - Salt & Pepper to taste
Instructions
-
Tear the stale bread into pieces, place in a small bowl, add the vinegar and let it soak for a few minutes.
-
Combine the soaked bread with parsley, garlic, anchovies and capers in a blender and pulse until you reach a coarse, textured sauce. Traditionally this was chopped by hand with a mezzaluna.
-
Season with salt and freshly ground black pepper, tasting carefully because anchovies and capers add saltiness.
-
Place the sauce in a serving bowl and pour a thin layer of extra virgin olive oil on top to protect the parsley and preserve its color. Cover and refrigerate for 24 hours before serving to allow the flavors to meld.
-
Serve alongside poached meats, poultry or fish.
Enjoy!