Green Sauce (Salsa Verde)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- capers
- anchovy
- onion
- garlic
- parsley
- basil
- fine olive oil
- lemon
Instructions
- Chop capers, an anchovy, a little onion and very little garlic together, then crush to a fine paste.
- Add plenty of parsley chopped with basil, and loosen with fine oil and lemon juice.
- Serve with cold boiled chicken or fish, or hard-boiled/poached eggs. Peppers can replace capers.