Basically this sauce consists only of chopped parsley and olive oil, to which each cook adds what they think best. Sometimes I put a boiled potato instead of the breadcrumbs, leave out the egg, or add a little marjoram instead of the tarragon. What I give here is a guideline to the recipe.
Salsa verde is the sauce which is usually served with bollito misto or any boiled meat or fowl. But I think it is also good spread on hard-boiled eggs or on roasted courgettes or mixed in boiled cauliflower – in which case I leave out the breadcrumbs.
Makes about 200 ml (7 fl oz)
30 g (1 oz) fresh white breadcrumbs
1–1 1/2 tsp red wine vinegar
1 garlic clove
30 g (1 oz) flat-leaf parsley
2 tbsp tarragon
2 tbsp capers
half a dozen cornichons
1 hard-boiled egg, shelled
6 anchovy fillets or 3 salted anchovies, boned and rinsed
2 tsp Dijon mustard
150 ml (1/4 pint) extra virgin olive oil
pepper
sea salt
Put the breadcrumbs in a bowl and pour the vinegar over them. Set aside.
Peel the garlic clove, cut it in half and remove the hard central core, if necessary. This is the part that has a pungent instead of a sweet flavour.
Chop the parsley, tarragon, capers, cornichons, hard-boiled egg, anchovies and garlic together. Put this mixture into another bowl.
Squeeze out the vinegar from the bread and add the bread to the mixture in the bowl, working it in with a fork. Add the mustard and then gradually add the olive oil, beating the whole time. Season with a good deal of pepper. Taste and add salt if necessary; the anchovies and capers may have given enough salt to the sauce. You might like to add a little more vinegar; it depends on the strength of your vinegar and how you like the sauce.
The whole sauce can be made in the food processor.
preparation
Salsa verde can be made up to 3 days in advance and kept, covered, in the fridge.