Recipe: salsa verde
a light and versatile sauce, perfect for cold summer dishes, but also combined with hot or cold boiled meats.
|Conservation||POSSIBLE 3/4 DAYS IN REFRIGERATOR|
| served || 15 minutes (min.)|
|working|| 15 minutes|
suggested wine: depending on the recipe
ingredients for 1 CUP ( 250 cc)
|EXTRA VIRGIN OLIVE OIL||1 TABLESPOON|| 20 CC|
|WINE VINEGAR|| 2 TABLESPOONS|| 2 TABLESPOONS|
|ANCHOVIES IN OLIVE OIL||2|| 2|
|SALTED CAPERS||1 TABLESPOON|| 1 TABLESPOON|
|PICKLED IN VINEGAR CUCUMBERS||3||3|
|GARLIC||1 CLOVE||1 CLOVE|
|SALT||1 PINCH||1 PINCH|
|GRATED BREAD||1 TABLESPOON||1 TABLESPOON|
Rinse and dry the parsley, then remove the stems, they are toxic. Chop finely the parsley. Add the parsley to the anchovies, add the capers rinsed and squeezed to dry, add the cucumbers. Add the lemon juice to the vinegar and spill into the blender after filtering. Add olive oil and blend until a homogeneous cream, condense with grated bread and blend again: the sauce must not be too fluid, but creamy. Control acidity and add salt to the sauce.