Description
If you have eaten Piemonte’s bolliti or arrosti, boiled or roasted meats, or Bologna's famous main dish of assorted boiled meats, Bollito Misto, you've enjoyed its classic accompaniment, Salsa Verde, or Italian Green Sauce. It’s thick and tangy. This verdant fresh parsley sauce transforms simple poached, boiled, or roasted meats into the most delicious, satisfying meal. Served year-round, it is particularly welcomed during cold winter months when fresh herbs pepping up the appetite are scarce.
Salsa Verde is ideal as a ready-made sauce or garnish. Make your own tradition and pair it with chicken, scallopine, fish filet, shrimp, squid, salmon. Never throw away leftover boiled meats and poultry from making broth or stock! Present them on a gorgeous platter with a bowl of this sauce. Watch everyone tuck in. This is a favorite meal with Italian restaurant staff.
Enhance thick, gooey grilled cheese sandwiches or fried egg sandwiches with a smear. Cauliflower? Steam or boil florets then chill. Garnish with this sauce as a fine antipasto. For a meatless meal, roast an entire head of cauliflower. How majestic it looks. Wait until you taste it with this mouth-watering treat. Do you like grilled steak or chops? Nice and juicy with a bit of char along the edges? Add a dollop of Salsa Verde – it's a restaurant meal at home.
Original recipe, thoroughly tested. This recipe is very special, and I've received many compliments over the years for its savory-tart balance. Simply follow the step-by-step directions. Ingredient listing includes ounce/gram weights or volume, where applicable, making it easy to follow. One recipe PDF and photo. Makes 1 cup/8 ounces/240 ml. Easily double or triple recipe. Make Salsa Verde in advance and refrigerate for two days before serving so flavors blend. It stores very well up to two weeks giving many pairing delights.
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