The green sauce is a perfect condiment to accompany mixed boiled white or red meats, hard-boiled eggs, fish, or other foods as desired, and is very similar to the classic Piedmontese bagnet verd.
In this green sauce, we will not use egg yolk, nor pepper or other aromatic herbs, but only parsley, garlic, anchovies, capers, breadcrumbs, wine vinegar, and olive oil. It is a tasty sauce that should never be missing from the table because it is delicious and flavorful and enhances any dish. Try it on hard-boiled eggs or spread on chicken galantine .
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 – about 9 oz of sauce
- Cuisine: Italian
Ingredients
- 2.82 oz fresh parsley
- 1.06 oz breadcrumbs
- 0.88 oz white wine vinegar
- 2 cloves garlic
- 2 fillets anchovies in oil
- 10 capers
- 4.73 fl oz olive oil
- 3 pinches salt
Steps
1 – First, put the blender jug with the blades in the refrigerator for at least 2 hours so that they cool down. This little trick will ensure that the parsley does not overheat and darken during chopping.
2 – Meanwhile, put the breadcrumbs with the vinegar in a bowl and mix it, allowing the bread to soften.
3 – Place the parsley, tender leaves, and stems into the blender jug, discarding the harder and thicker ones. Add the garlic cloves, after removing the inner part, the anchovy fillets, and the capers, rinsed under water if they are pickled or salted.
4 – Chop the parsley with the other ingredients in the blender, then add the breadcrumbs soaked in vinegar, and pour the olive oil in a thin stream until the sauce reaches a consistency that is neither too thick nor too liquid.
5 – Taste the green sauce and add salt to taste, for me, 3 pinches are enough, but you adjust according to your preferences. Store the sauce in a glass jar and serve it at the table to season your favorite dishes.
