Italian Salsa Verde With Parsley And Capers Recipes

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ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT



Italian Salsa Verde, a tangy green Italian condiment image

The Italian Salsa Verde is a sharp, piquant, salty and herby green sauce that will electrify your senses and leave them hysterical in anticipation of the next mouthful!

Provided by Azlin Bloor

Categories     Sauces     Side Dish

Time 30m

Number Of Ingredients 8

1 Tbsp capers in salt
4 anchovies (in salt or in oil)
½ slice day old white bread
2 Tbsp white wine vinegar
90 g (large handful) flat leaf parsley
1 large boiled egg yolk (optional)
1 medium clove garlic
125 ml EV olive oil (you might not need all)

Steps:

  • Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
  • Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
  • Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.

Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

SALSA VERDE (CAPER AND PARSLEY SAUCE)



Salsa Verde (Caper and Parsley Sauce) image

Categories     Sauce     Food Processor     Herb     Mustard     No-Cook     Vegetarian     Quick & Easy     Vinegar     Shallot     Parsley     Capers     Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

  • If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

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