Salsa Verde Caper And Parsley Sauce Recipes

ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT

Steps:

• Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
• Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
• Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.

ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE

Steps:

• In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
• Salsa verde can be refrigerated in an airtight container for up to 5 days.

SALSA VERDE SAUCE

Steps:

• Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

PUNGENT PARSLEY AND CAPER SAUCE

Steps:

• Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
• Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.