Salsa Verde: homemade is best.
Green sauce is one of the best known classic cold sauces, ideal to accompany mixed boiled meats and many other meat dishes.
- 200 g parsley leaves
- 60 g mixed pickled vegetables
- 1 egg
- 2 anchovies in oil
- 100 g stale bread crumbs soaked in vinegar and squeezed
- to taste salt
- Extra virgin olive oil Il Casolare
Place the parsley leaves on a cutting board after washing and drying them carefully.
Add your pickles (pepper, gherkin, carrot and onion).
Drain two anchovies in oil, soak 100 g of breadcrumbs in vinegar then squeeze them. Add to the mix together with half a hard-boiled egg.
Finely chop everything
Move to a bowl
Season with salt and dilute with extra virgin olive oil