italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN FOOD RECIPE 

Italian version  

Spanish version

 Recipe: salsa verde (green sauce)

salsa verde

a light and versatile sauce, perfect for cold summer dishes, but also combined with hot or cold boiled meats.

BASIC INGREDIENTSPARSLEY
typologyTRADITIONAL
ConservationPOSSIBLE 3/4 DAYS IN REFRIGERATOR
seasonALL
difficultiesLOW

Timetable

           served   15 MINUTES 
 working    15 MINUTES 

suggested wine: depending from the recipe

ingredients for 1,05 CUP ( 250 cc) persons

PARSLEYoz GRAMS
EXTRA VIRGIN OLIVE OILoz 20 CC
WINE VINEGAR 2 TABLESPOONS 2 TABLESPOONS
LEMON1/2 1/2
ANCHOVIES IN OLIVE OIL2 2
SALTED CAPERS1 TABLESPOON 1 TABLESPOON
PICKLED IN VINEGAR CUCUMBERS33
GARLIC1 CLOVE1 CLOVE
SALT1 PINCH1 PINCH
GRATED BREAD1 TABLESPOON1 TABLESPOON

   go to  

PREPARATION


Rinse and dry the parsley, then remove the stems, they are toxic. Chop finely the parsley. Add the parsley to the anchovies, add the capers rinsed and squeezed to dry, add  the cucumbers. Add the lemon juice to the vinegar and spill into the  blender after filtering. Add olive oil and blend until a homogeneous cream, condense with grated bread and blend again: the sauce must not be too fluid, but creamy. Control acidity and add salt .

  go to other recipes