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Ingredients for 4 people
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- 5 ounces parsley minced
- 2 ounces bread with crusts removed
- 1 clove garlic
- 1 teaspoon capers
- 1 anchovy
- 1 hard-boiled egg
- Extra virgin olive oil as needed
- Salt to taste
- Vinegar to taste
Le Ricette
Green Sauce
di Academia Barilla
PREPARATION TIME
10 min
10 min
DIFFICULTY
Easy
Easy
TYPE
Sauces
Sauces
Tags
Ingredients for 4 people
5 ounces parsley minced
2 ounces bread with crusts removed
1 clove garlic
1 teaspoon capers
1 anchovy
1 hard-boiled egg
Extra virgin olive oil as needed
Salt to taste
Vinegar to taste
Ingredients
Olio Extravergine Riviera Ligure DOP
Olives have been cultivated in Ligura since olive trees were first introduced to Italy by the Phoenicians and the Greeks, at least as far back as the 3rd century A.C.
Olives have been cultivated in Ligura since olive trees were first introduced to Italy by the Phoenicians and the Greeks, at least as far back as the 3rd century A.C.
Preparation 10 minutes preparation + 0 minutes cooking
Soak bread in vinegar. Squeeze and push through a sieve. Wash and dry parsley just before using, to prevent any bitter taste from fermentation.
Chop parsley, capers, hard-boiled egg and anchovy and combine with bread crumbs. Add garlic. If using whole garlic, discard before serving, otherwise chop and add to other ingredients.
Pour in oil to cover all ingredients and season with salt. This sauce is mainly used with mixed boiled meats.
Prodotti tipici (1)
Olives have been cultivated in Ligura since olive trees were first introduced to Italy by the Phoenicians and the Greeks, at least as far back as the 3rd ...
Tags: extra-virgin olive oil, Spring, Summer, Autumn, Winter, Spices-dressings-sauces
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