PANTRYFLEX

blend · salsa

★★★ KITCHENPrep 10 min

Coralwell Salsa Verde

Independent adaptation of a publicly published Enrico Crippa recipe. Not affiliated with, sponsored by, or endorsed by Enrico Crippa.

Salsa Verde from a three-star kitchen.

Ratio

Ratio by volume: White Wine Vinegar 20 ml, Olive Oil 150 ml
White Wine Vinegar 20 mlOlive Oil 150 ml

Ingredients

  • Parsley — 100 g prezzemolo
  • Bread — 60 g pane
  • White Wine Vinegar — 20 ml aceto bianco
  • Olive Oil — 150 ml olio
  • Garlic — 1 spicchio d’aglio
  • Capers — 50 g capperi sottaceto
  • Anchovy — 40 g acciughe
  • Sugar — 5 g zucchero
  • Salt — 5 g sale fino

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralwell Salsa Verde wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Enrico Crippa works in Piedmontese / Italian fine dining at Piazza Duomo; credentials include Michelin 3* (Piazza Duomo, Alba).

Originally published as Salsa Verde (Acciuga al Verde).

Adapted from a Enrico Crippa recipe (Enrico Crippa / Reporter Gourmet).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrico Crippa / Reporter Gourmet (published as “Salsa Verde (Acciuga al Verde)”). Full citation lives in Provenance.

Companion jar