Salsa Verde is a flavorful, versatile Italian sauce traditionally served with Bollito Misto, Boiled Meats. The zesty sauce’s flavor varies by region to region, from Northern Italy all the way down to Sicily. I change the recipe’s acid depending on what I will be eating with the sauce. If it is fish, I use fresh lemon juice. For meats, on the other hand, I prefer white wine vinegar.
See ingredients, directions and pairings.
1/2 cup EVOO, add more if the sauce it too thick
1/4 cup Vinegar or Lemon Juice
3 tablespoons Capers in Brine, drained
2 tablespoons Breadcrumbs
2 cups Italian Parsley
1-2 Garlic Cloves, the more garlic the more piquant the sauce
2 Anchovy Filets, deboned
1/2 teaspoon Red Chili Pepper Flakes, to taste
Pinch of Sea Salt, to taste