Salsa verde - parsley and caper sauce
“Capers can be bought salted or pickled in vinegar. The former is better for flavour.”
- 1 hard-boiled egg
- 3 cups of flat-leaf parsley leaves
- 3 garlic cloves
- 6 anchovy fillets,
- slice of bread soaked in milk (crust removed)
- the juice of 2 lemons
- a cup of extra virgin olive oil
- salt and pepper
It's important to wash salted capers well. Like anchovies, they can be used as a seasoning and provide a distinctive tang when used in classic preparations such as Provencale tapenade. Fried in a little butter, they'll crisp up and can add texture to boiled waxy potatoes tossed in raw butter and parsley.
Method
In a food processor put a hard-boiled egg, 3 cups of flat-leaf parsley leaves, 3 garlic cloves, 2 tbsp of capers, 6 anchovy fillets, a slice of bread soaked in milk (crust removed), the juice of 2 lemons and a cup of extra virgin olive oil. Pulse until everything is well blended, but still has texture. Season with salt and pepper and store in a jar in the refrigerator, making sure a little olive oil covers the surface of the salsa verde.
To serve
Serve with grilled or barbecued fish, barbecued beef, as a sandwich spread or simply with good, crusty bread.
