Green sauce from Bologna
Bologna's green sauce is versatile and very quick to prepare. Use it to dress boiled meat, fish, or a potato or tomato salad.
Servings 4 serves
Ingredients
- 20 g of fresh parsley
- 20 g of pickled capers
- 40 g mild green peppers in wine vinegar (alternatively, add some gherkins in vinegar)
- 10 g of anchovy fillets (2 fillets)
- 20 ml of filtered lemon juice
- 150 ml of olive oil 120 to 150 ml olive oil, depending on your taste, but salsa verde needs a lot of oil
- garlic, optional (half a clove or less, finely chopped and mixed with the other ingredients)
Instructions
- Wash and dry the parsley. Then remove the stems.
- Rinse the capers under running water.
- Finely chop all the ingredients with a knife, setting aside only the liquids.
- In a small saucepan, mix the chopped ingredients with lemon juice and olive oil.
- Bring to a boil while stirring, then immediately turn off the heat. Allow to cool before using.
- Store in the refrigerator for 3 days.