Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: about 1¾ bunches (100 g) Parsley; about 1 egg (50 g) Boiled Egg; about 4 fillets (15 g) Anchovy; about 1 Tbsp (10 g) Capers; about ½ clove (2 g) Garlic; 20 tsp red wine vinegar (100 ml) Red Wine Vinegar; 100 g Breadcrumbs; about ½ cup (110 ml) Olive Oil; about 2 Tbsp (15 g) Pine Nuts

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

FINISHING SAUCE · VEGETABLE CAPPON MAGRO & SEAFOOD

In the published recipe, this is the finishing sauce for vegetable cappon magro.

Enrico Marmo's salsa verde for vegetable cappon magro.

On the jar

SALSA

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 100 mlOlive Oil 110 ml

Ingredients

Parsleyabout 1¾ bunches (100 g)
Boiled Eggabout 1 egg (50 g)
Anchovyabout 4 fillets (15 g)
Capersabout 1 Tbsp (10 g)
Garlicabout ½ clove (2 g)
Red Wine Vinegar20 tsp red wine vinegar (100 ml)
Breadcrumbs100 g
Olive Oilabout ½ cup (110 ml)
Pine Nutsabout 2 Tbsp (15 g)

Method

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

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Companion jar

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 · 3 stars · 6 national awards

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Provenance

Enrico Marmo works in Ligurian / Menton at Balzi Rossi; credentials include Michelin 1* (Balzi Rossi).

Adapted from a Enrico Marmo recipe (Enrico Marmo / Reporter Gourmet (cappon magro vegetale)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Enrico Marmo / Reporter Gourmet (cappon magro vegetale) (published as “Salsa Verde”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar