serves 4
5 oz flat-leaf parsley, leaves only,
leaving c. 1/2 cups gently packed
1 clove garlic or 1 Tbs Res Garlic
1 Tbs capers, well rinsed
5 Tbs Olive’s Oil
1/2 Tbs Res Sweet Orange
1 Tbs pine nuts
4 anchovy filets, cleaned, dried and de-boned
if necessary
salt
Using a mezzaluna, a two-handled, half moon
shaped knife, begin chopping the parsley. When it
begins to reduce, add the garlic and pine nuts and
continue chopping.
When the garlic is reduced to tiny bits, add the
anchovies and capers and continue chopping until all
the ingredients are finely chopped and no large
pieces remain. Transfer to a small serving bowl and
add a pinch of salt, 5 Tbs of the Olive’s Oil and 1/2
Tbs Res Orange. Stir to incorporate the oil and serve.
Salsa Verde is the traditional accompaniment to
bollito misto, or boiled meats, and it also goes well as
a sauce for steak or hard-boiled eggs. |
