Emilian Green Sauce Preserve for Boiled Meats is a recipe of ancient family tradition, given to me by my neighbor Rosaria. Though lengthy in process, it doesn’t require special skills, just the right timing and plenty of patience. I usually make plenty to preserve and enjoy throughout the year. However, the quantities in this recipe are for single-use.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 9 oz bell pepper
- 9 oz red tomato
- 5 oz white onion
- 5 oz carrot
- 5 oz celery
- 5 oz fennel
- 2 cloves garlic
- bunch of parsley
- to taste salt
- 1 1/4 cups wine vinegar
- to taste extra virgin olive oil
Preparation
Wash all the vegetables, dry them, and cut them into tiny pieces with a vegetable knife or mezzaluna.
Squeeze them well with your hands, then place them in a bowl.
Season with salt, cover with white wine vinegar, and let them marinate for an entire day.
Jar them, and add a tablespoon of extra virgin olive oil before sealing with a lid.
Boil the jar for about 40 minutes, and let it cool directly in the pot.
When using the sauce, drain it in a colander, and place it in a pan over moderate heat for 5 minutes.
Pour it into a sauceboat and serve it at the table along with your boiled meats.
Tip: to find out everything you need to prepare a good and healthy preserve, open the recipe MY SWEET AND SAVORY PRESERVES
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