The typical Tuscan green sauce is an indispensable dip on the grand duchy tables. Very similar to the Piedmontese bagnetto, it is made with parsley, anchovies, and various pickled vegetables. In Tuscany, it is very versatile: indispensable in the sandwich with lampredotto (the quintessential Florentine street food), with boiled meats and roasts but also in appetizers, especially with eggs. Each family has its own recipe, as is the case with any traditional Italian recipe. This is my Aunt Vanda’s, which my mom wrote down in her recipe book. It’s really easy to make, just a mixer or food processor, and it’s versatile. For example, I also used it as a salad dressing. If I’ve piqued your interest, let’s make it together!
If you want other special sauces, suitable for pasta to salads, take a look at these links
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All seasons
Ingredients of the typical Tuscan green sauce
- 1.5 oz parsley
- 1 hard-boiled egg
- 2 tbsp pickled capers
- 2 tbsp pickled gherkins
- 2 tbsp pickled peppers
- 2 tbsp anchovies in oil
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
Tools
To create the green sauce, any kitchen robot is enough. I used the Bimby but the whole process is so easy and quick that it could also be done with a chopper…or the old-fashioned way with a mezzaluna and a lot of patience!
- 1 Food Processor
- 1 Knife
- 1 Cutting Board
- 1 Spatula
Steps
Preparing the typical Tuscan green sauce is very easy. If desired, we could combine all the ingredients together and blend, but I’ve learned that making it in various steps allows the sauce to achieve perfect taste and consistency.
In the Bimby, chop the garlic. If you like, you can add more.
Add the capers and the peppers already slightly chopped.
Add the anchovy fillets and blend for 10 seconds at high speed. Then gather the mixture at the bottom with a spatula.
After the hard-boiled eggs have cooled well, cut them into coarse pieces and put them in the Bimby. Blend again for 10 seconds at high speed.
Tear the parsley with your hands and insert it into the bowl. Blend for 15 seconds at high speed, then gather the mixture at the bottom again.
Turn the mixer on at a medium-high speed (I use speed 5) and add the filtered lemon juice.
With the Bimby still running, add the oil in a stream and emulsify for about thirty seconds at speed 4.
The Typical Tuscan Green Sauce is ready. It can be used immediately, placing it in a bowl to be served directly at the table, or it can be jarred in appropriately sterilized jars by placing them in the oven for 7/8 minutes at 130 degrees. Fill with the sauce and then proceed with the classic method to create the vacuum. Once the vacuum is created, the jars should be kept cool and checked before opening. The alternative is to portion the green sauce into containers and store it in the fridge.
Tips and Suggestions for the Typical Tuscan Green Sauce
As I mentioned in the introduction, this is my family’s recipe, but it is what we might call the base. In fact, according to your taste, you can add chili, more or less lemon, more or less peppers…you can get creative! What would you eat this sauce with? Come tell me on Instagram
