Salsa verde will keep for at least a week if refrigerated in a glass jar and sealed with a layer of olive oil. It makes a nice dip for breadsticks or crudités, and is very good with boiled eggs. Try it on pasta in place of traditional basil pesto, or with roasted vegetables, grilled fish or chicken. ![]() Salsa verde improves just about anything it touches. Other versions feature a small amount of fresh basil or rocket, or possibly a fresh red chilli pepper for extra zing. To bulk up the sauce and cut its tanginess, breadcrumbs, stale bread soaked in water or vinegar, boiled potato or chopped boiled egg might be added to salsa verde’s basic composition of parsley, garlic, and olive oil. In Piedmont, where salsa verde typically includes anchovy and capers and goes by the name bagnet vert, bollito is served with a selection of additional sauces, including bagnet ross (made with tomato and red bell pepper), mostarda di frutta, mayonnaise, and more. Super versatile salsa verde or ‘green sauce’ is especially popular in areas of Italy where bollito misto, a stew of boiled meats similar to pot-au-feu, forms part of the traditional culinary context.
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