Salsa verde (parsley sauce)
Traditional Piedmontese sauce, very tasty and easy to prepare, served with boiled meat, originally with boiled veal tongue - Lingua al verde (green tongue) or meat from soup, even with hard-boiled eggs, stuffed tomatoes, potatoes or boiled fish. The main ingredient is parsley, but the most important is good oil.
Preparation steps
- Tear the bread into small pieces and pour over the mixture of vinegar and water so that it is completely submerged. Leave to soak for about 10 minutes, then drain well.
- Separate the parsley leaves from the twigs, weigh the required amount and wash. Dry between two paper towels and chop finely on a board.
- Rinse the capers under a stream of cold water and dry them on a paper towel. Chop with salted anchovies, garlic and grated bread on a board.
- Spread the hard-boiled egg yolk in a bowl with a fork. Add chopped parsley, anchovies, garlic and capers and 2 pinches of salt. Mix everything finely. Add a little olive oil, leave 1 tablespoon to pour the sauce.
- Store the finished sauce in a small jar, pour over 1 tablespoon of oil, cover and store in the refrigerator. Let stand for at least half an hour before serving.
- Note: The sauce can also be prepared in a blender.