Salsa verde
Instructions
Pounded and chopped anchovy with garlic, parsley and capers very few.
Four drops of concentrated mix of meat and add some breadcrumbs soaked in vinegar and well squeezed.
Again everything well chopped and put in a sauce pan combine vinegar, oil and salt, until you reach the desired density.
This is the Green Sauce, but the variations are endless.
You can omit the anchovy, capers and the garlic and the meat concentrate drops.
You can also replace the crumb of bread soaked in vinegar a hard-boiled egg yolk or a boiled potato well crushed.
The salsa verde is an excellent accompaniment to boiled fish or boiled meat.
Ingredients and dosing for 4 persons
- 2 anchovies
- 1/2 clove of garlic
- 1 sprig of parsley
- 1 handful of capers
- 4 drops of meat concentrate
- Breadcrumbs
- Wine vinegar
- Olive oil
- Salt