Salsa Verde

Green Sauce

Salsa verde was originally known as bagnet verd, (the Piedmontese word for green sauce), the basic ingredient being parsley.  Salsa verde is used for boiled meats or fish.

3 anchovy fillets
3 oz. parsley
2 oz. fresh white breadcrumbs
2 cloves garlic
1 tbs. vinegar
2 cups oil
pepper

Thoroughly wash and cut anchovy fillets into small pieces. Chop the parsley, soak breadcrumbs in the vinegar and drain. Mince the garlic.

Place all ingredients in a mixing bowl; add the olive oil in a slow steady stream while stirring continuously until you get a dense sauce. Add pepper to taste. The addition of capers, onion, and hard boiled egg yolks is optional.

This sauce is excellent with boiled mixed meats (bollito misto).