Salsa verde is a typical condiment of Italian cuisine, particularly Piedmont, perfect to accompany boiled, roasted, boiled eggs or crostini. Prepared with fresh parsley, anchovies, capers, garlic, soaked breadcrumbs and extra virgin olive oil, it has a strong, fresh and aromatic flavor.
Its creamy texture and intense flavor make it ideal for enhancing simple or rustic dishes. Find out how to make real homemade salsa verde, following the traditional recipe and all the tips to achieve a balanced and full-flavored result.
1. Place well-washed and dried parsley leaves on a cutting board.
2. Add the bell bell pepper, gherkin, carrot, and spring onion from the giardiniera.
3. Combine well-drained fillets of anchovies in oil, bread crumbs well soaked in vinegar and then squeezed, and half a hard-boiled egg.
4. Chop everything finely.
5. Transfer the mince to a container.
6. Adjust salt and dilute with extra virgin olive oil.
Parsley and olive oil: the stars of the recipe!
The salsa verde consists of many ingredients, first and foremostparsley, which of course must be very fresh:
The leaves should have a nice deep green color
They should not look withered
They should not have yellowish edges
Before chopping it, remember toremove the stems, rinse it under plenty of running water and dry it well with paper towels.
Once all the ingredients have been chopped, the sauce will have to be thinned and flavored withextra virgin olive oil, which must be of high quality, otherwise all efforts will be in vain.
Under Chef Infarinati's advice, we chose the Il Casolare Farchioni Rustic Naturale extra virgin olive oil, pressed and immediately bottled, which is characterized by a slightly fruity aroma and an extremely balanced taste, making it perfect for raw use.
How to chop up ingredients for salsa verde
Remember that the green sauce ingredientsshould neither be blended nor pureed in a blender. The reasons are more than one:
The sauce should maintain a certain consistency, and should not become a "mush."
The heat given off by mixers and blenders alters the organoleptic properties of the ingredients.
The metal blades oxidize the basil, which tends to take on an unpleasant dark color, as well as a slight metallic taste.
Chef Infarinati's advice, if you are experienced enough, is to put all the ingredients on a cutting board anduse a knife, holding the tip firmly with one hand and cutting vigorously with the other.
If you are not familiar enough with the knife, you can safely use the classichalf-moon, which is perfect for our purpose.
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