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Jamie Oliver
salsa verde

salsa verde

The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.

Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.


• from Jamie's Kitchen
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Ingredients

• 1½–2 cloves of garlic, peeled
• 1 small handful of capers
• 1 small handful of gherkins pickled in sweet vinegar
• 6 anchovy fillets
• 2 large handfuls of flat-leaf parsley, leaves picked
• 1 bunch of fresh basil, leaves picked
• 1 handful of fresh mint, leaves picked
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil
• sea salt and freshly ground black pepper


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4 comments
1. Christine Sat 18 Oct 2008 14:08 Just had a holiday in England. The best dining experience I had on the trip was at Jamie's Italian in Oxford. The lamb cutlets ("fingers"?) served with salsa verde was just a wonder to the tastbuds.
I enjoyed it so much I went back for lunch the following day to try pasta with truffles.
The staff too were excellent. What a pleasant experience it was.
2. Aurelia Fri 26 Sep 2008 23:03 Yummmmy ,Yummmmy, Salsa Verde in all it's forms are delicious, We are having it with red snapper for dinner tonight. I have to work with the public tomorrow and I know the garlic lingers a bit but I don't care.Thanks Jamie for another deicious twist on an Italian favourite. Your grilled/bbq summer veggies is the perfect accompanyment to our meal.I just love the idea of using rosemary stalks as skewers for the fish!!! My mother's family was from Genoa and Piemonte,and I never learned that trick! So Cheers! & thank you so much for making meals fun and delicious every day!
3. Alex Fri 26 Sep 2008 15:26 Ok, that's quite the Italian way...
here in northern Italy we do salsa verde without mustard and less vinegar (very often without it). It's very good also with boled meat (like te \"lesso\" or several other dishes called \"bollito\", especially in Piemonte).
Anyway I always follow your tv shows here in Italy, and I just have to say that you are great! (even if sometimes you do some strange choices when you prepare an Italian dish, but anyway it's your interpretation...:-)
4. Pilar Mon 28 Jul 2008 17:17 Hi, Jamie.
After having made such good profit out of you trip to Italy, I strongly recommend you to investigate Spanish home-cooking (which I think you would enjoy a lot) so that your fans can learn about our recipes in your fantastic way of explaining . Here in Spain, we call "salsa verde" a warm green sauce made of onion, garlic, flour, parsley and hard boiled egges in which we cook fish, clams or certain vegetables.

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