Photography by David Loftus
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.
Comments
Pilar [Visitor]
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.
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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rate
91 votesserves Serves 8
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
• 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
