Italian
Salsa Verde
by Giallozafferano · 2.9M subscribers on YouTube
Piedmontese green sauce (bagnet verd): the touch that saves boiled meat and adds character to even the simplest dishes 🌿✨ All credit goes to parsley, which gives color and aroma, together with capers, anchovies, garlic, hard-boiled egg yolks, breadcrumbs, and vinegar: a bold and super versatile sauce, delicious with meat, fish, and vegetables😋
- Difficulty
- easy
Ingredients
9 items- Mollica di Pane RaffermoSoaked in vinegar
- VinegarCan be substituted with apple cider vinegar or diluted with water if too strong
- ParsleyLeaves only
- GarlicRemove the germ
- Hard-Boiled EggsOnly the yolks used
- Anchovy Fillets
- CapersAlready desalted
- Black Pepper(optional) — To taste
- Extra Virgin Olive Oil
Method
- Soak the stale breadcrumbs in vinegar. If the vinegar taste is too strong, you can use apple cider vinegar or dilute with a little water.
- Pick the parsley leaves from the stems; discard the stems. Wash and dry gently.
- Remove the germ from the garlic cloves.
- Squeeze the soaked bread well.
- Place the parsley, garlic, squeezed bread, hard-boiled egg yolks, anchovy fillets, capers, black pepper (if desired), and extra virgin olive oil into a blender.
- Blend until smooth and creamy.
- Serve immediately. If not using right away, cover the sauce with a layer of oil to prevent it from darkening.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
