The green sauce I’m about to propose to you is a recipe from my beloved mom and in turn from my grandmother. There are infinite versions here in Veneto; some add more parsley, some add more or fewer capers, and so on. However, one thing remains the same for everyone: green sauce is always brought to the table to accompany meat, especially boiled and meatballs.
Again, I recommend trying the recipe and, as always, I await your feedback on my Instagram profile @isaporidicasa.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 1 jar
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 oz parsley (net of waste)
- 2 egg yolks (hard-boiled)
- Half clove garlic
- 1 salted anchovy
- 1.4 oz bread crumbs
- 5 tbsps white wine vinegar
- Half tbsp pickled capers
- cup extra virgin olive oil
- salt
- pepper
Tools
- Food processor
Steps
Wash the parsley, clean it, and let it dry on a clean towel
Pour the white wine vinegar into the bowl, add the broken bread crumbs, and let it soak. After 5 minutes, drain the bread crumbs and squeeze well with your hands.
Divide the anchovy in half and remove the bone, wash it thoroughly under cold running water and remove all the salt. Dry with kitchen paper and cut into pieces.
Put the parsley, half garlic clove, egg yolks, anchovy, well-squeezed bread crumbs, capers, and a pinch of salt and pepper into the food processor.
Add the oil slowly and blend until you get a soft and homogeneous sauce. I recommend preparing the green sauce a few hours before serving and storing it in the refrigerator in a glass jar before bringing it to the table with boiled meat or meatballs. Enjoy your meal!
