I don't know about you, but my Italian sauces pretty much consist of tomato sauce, pesto, and alfredo sauce. There's not too much variation going on here. So, I was really excited to find out that one of the traditional recipes from Piemonte is for Salsa Verde. It's a green sauce that's pretty similar to pesto, except it is made with parsley. This sauce is usually used on boiled meats, but I couldn't think of anything more unappetizing than boiled meats. So instead, I used it on baked fish, and it was fantastic. This would also be great on toasted bread or roasted vegetables. Give it a try and share with us your favorite way to use Salsa Verde!
Adapted from La Cucina: The Regional Cooking of Italy, The Italian Academy of Cuisine, 2009, Rizzoli Publications
1 bunch flat leaf parsley
2 cloves garlic
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon red wine vinegar
2/3 cup olive oil
- Put the parsley in a food processor and chop well. (Note: instead of a food processor feel free to chop finely by hand.)
- Add the garlic, anchovies, breadcrumbs, cheese, and red wine vinegar to the food processor. Chop until no big pieces are left. (Note: instead of a food processor feel free to chop finely by hand.)
- Slowly add in the olive oil and mix the food processor until smooth. (Note: instead of a food processor, whisk in the oil.)
Ryan's rating of Salsa Verde: 4.