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Salsa verde
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Salsa verde
Here is an olive oil base salsa made with salted anchovies, parsley, garlic and capers, a delicious base that can be use to prepare soup, pasta, fish sauce, bruschetta, pizza and also Caesar salad dressing.
Salsa verde
| Prep time: 20 minutes |
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| Cooking time: No cooking required |
| Servings or yield: About 2 cups |
| Difficulty level: Easy |
| 200 g of salted anchovies filet |
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| 2 bunches of fresh Italian parsley |
| 4 to 5 garlic cloves |
| 100 ml capers, about |
| Extra virgin olive oil |
Preparation
Rinse each anchovy’s filet in cold water and remove bone if necessary. Place in a plate set aside.
Mince the parsley leaves and garlic.
Ina freezer container, place a layer of fresh parsley and cover with anchovies. Sprinkle with capers and garlic. Repeat these steps until your container is full.
Fill with olive oil, it must cover all the preparation.
Close hermetically, keep in the fridge or freezer, up to 3 months or 1 week in the refrigerator.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Rinse each anchovy’s filet in cold water. Remove the bone if necessary.
2 - Place in a plate set aside.
3 - Mince the parsley leaves.
4 - Mince garlic.
5 - Take one or more container for the freezer. Place a layer of fresh parsley.
6 - Cover with anchovies.
7 - Sprinkle with capers.
8 - Sprinkle with garlic.
9 - Repeat step 5, 6, 7 and 8, until your container is full.
10 - Cover with olive oil.
11 - The oil must cover all the preparation.
12 - Close hermetically, keep in freezer to 3 months or 1 week in the refrigerator.
