Forget the boring condiments! You are about to discover the culinary secret that transforms a simple dish into an unforgettable experience: the Tuscan Green Sauce for meat and more, unmatched in its freshness and intense flavor.
It is the soul of the famous Lampredotto, but its versatility is incredible!
It’s very simple to prepare, and the result will instantly reward you:
Perfect for enhancing the robust flavor of boiled and roast meat.
Surprising as an accompaniment to fish (try it with cod!).
Irresistible spread on toasted bread crostini as an appetizer that immediately says “party”.
With our recipe, we will guide you step by step to obtain a dense, fragrant, and authentic green sauce. Don’t miss it: it’s the key to giving a touch of true Tuscany to every dish you prepare.
Below I leave you, as always, other sauces for meat and more, and then let’s go right under the photo to discover how to prepare the Tuscan Green Sauce😉
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Tuscan Green Sauce for Meat
- 1.75 oz parsley (washed and dried, leaves only)
- 3 fillets anchovies in oil
- 1 tbsp capers in salt
- 1 egg (hard-boiled)
- 1.05 oz breadcrumbs (from stale bread)
- 1 clove garlic
- 2 tbsp white wine vinegar (to soak the bread)
- 1/3 cup extra virgin olive oil
- 2 pinches salt
Tools
- 1 Hand Blender
How to Prepare the Tuscan Green Sauce for Meat
Traditionally, the mezzaluna (or “lunetta”) was used to achieve a coarse chop and not oxidize the parsley, but a good pulse mixer works great!
Parsley: Wash and dry the parsley thoroughly. It is crucial that it is perfectly dry to not compromise the sauce’s consistency. Detach the leaves from the stems.
Hard-Boiled Eggs: Boil the egg, let it cool, and peel it. For a “delicate” sauce, you can use only the yolk, which helps bind, but for the robust Tuscan version, you can also use some of the white.
Bread: If using breadcrumbs (often included to bind instead of or along with the egg), soak it in a little white wine vinegar and squeeze it well.
Place the parsley and garlic in the glass of the immersion blender (or on the chopping board). Quickly chop for a few moments.
Add the capers after rinsing and squeezing them, the anchovy fillets (drained), and the hard-boiled egg pieces (and the squeezed breadcrumbs, if included).
Blend everything at low speed with short pulses.
The goal is to obtain a very fine mixture but not to turn it into a liquid puree, and above all, not to overheat it. The chop should be “coarse,” especially if you are going to spread it on bread.
Transfer the chop to a bowl.
Add the Extra Virgin Olive Oil in a stream, stirring vigorously with a spoon or fork.The oil will bind the mixture and give the desired creaminess. Adjust the amount until you achieve a homogeneous sauce, dense but not too compact.
Taste and adjust the salt and pepper.
If the flavor is too strong, you can add a pinch of vinegar to balance the acidity.Once ready, cover the sauce and let it rest in the refrigerator for at least 2 hours (better if half a day!).
This step is crucial because it allows the flavors to blend perfectly.
Storage, Tips, and Variants
In the Refrigerator (Classic Method):
Transfer the sauce into a clean glass jar with an airtight seal.
Cover the surface of the sauce with a light layer of EVO oil. This creates a barrier that prevents the parsley from oxidizing and darkening in contact with air.
It keeps perfectly for 3-4 days in the refrigerator.
You can serve it generously on the famous Lampredotto sandwich or as an accompaniment for mixed boiled meat and boiled meats.
Spread it on toasted bread crostini or slices of rustic bread heated in the oven.
It’s fantastic with hard-boiled eggs (sliced in half) or as an accompaniment for a simple omelet.
Use it to dress boiled cod, grilled fish (like a swordfish or tuna steak), or even simply steamed cod.
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