What is never without a boiled green sauce?
I just can not imagine it ...
Of course there are also many other sauces and condiments, but the green sauce, at least on my table, can not and should never be missed.
I do it well.
I do it this way but I do not pretend that it is the real and only recipe to make it, indeed ...
But I see that when I put it on the table like always, waiting to improve it (you never know) I go on like this.
These are the ingredients, a description perhaps even longer than that of the preparation!
Ingredients:
| parsley | bouquet | 1 |
| anchovy (desalinated) | pc. | 1 |
| gherkin pickle | pc. | 1 |
| red onions | pc. | ½ |
| boiled potato (medium) | pc. | 1 |
| hard-boiled egg | pc. | 1 |
| garlic (big) | cloves | 1 |
| salt | q.s. | |
| pepper | q.s. | |
| extra virgin olive oil | Ad Lib | |
| vinegar (according to taste) | q.s. |
Preparation:
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Cut into large pieces all ingredients, already cleaned and prepared, and put them in big glass of the mixer, except the oil and vinegar to add, at the beginning, in small quantities.
Personally I prefer to crush the garlic with the squeeze-garlic, otherwise there is the risk that a few pieces remain whole ...
Whisk for about ten seconds, mix and taste.
Now start adding oil and vinegar according to personal taste and, if necessary, salt and, why not, of pepper.
I indicated the salt, not the one up: the beginning of the grinding helps shred best ingredients; that much, with the vinegar, it melts.
The sauce is ready. You can prepare a good amount and store it in the freezer for when you need on the fly (thaws rapidly submerging the container in hot water - but not hot, I recommend!).
The classic preparation would require to prepare it in a mortar, gradually adding the ingredients but to me it is so good.
ADVICES AND NOTES:
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Recipe, text only: to print or download.- Using the minimum quantities indicated in the ingredients, even the glass of the immersion blender is sufficient.
For large quantities I even used the blender! - The proportions among the ingredients are indicative: feel free to modify them according to your taste.
- Although the most classic recipes do not indicate them, capers (approx ½ CT) that are salted or pickled not spoil.
- Having really hurry you can use anchovies in oil: in this case it will take more salt.
- And anyway, there was not a boiled potato advanced around the kitchen, the bread soaked in vinegar is a decent substitute:
Pay attention to the amount of vinegar to add in the sauce, though. - Related articles: Advances autumn: language and salsa verde, Sauces, mixes and bases.
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