Salsa Verde 2.0

Name: Salsa Verde 2.0
Prep time: 10 min
Total time: 10 min
Yield: 520 ml
Cuisine: Latin
Ingredients: 106.8 ml Egg White; 220 ml Caper Anchovy; 200 g Parsley; 30 ml Red Wine Vinegar; 5 g Colatura; 2 g Salt

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

Salsa Verde from a starred kitchen.

Ratio

Egg White 107 mlCaper Anchovy 220 mlRed Wine Vinegar 30 ml

Ingredients

Egg White — 106.8 ml
Caper Anchovy — 220 ml
Parsley — 200 g
Red Wine Vinegar — 30 ml
Colatura — 5 g
Salt — 2 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.

Provenance

Marco Visciola works in Ligurian seafood at Il Marin; credentials include Michelin 1* (Il Marin, Genoa).

Adapted from a Marco Visciola recipe (Marco Visciola / Reporter Gourmet (Cappon Magro 2.0)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Marco Visciola / Reporter Gourmet (Cappon Magro 2.0) (published as “Salsa Verde 2.0”). Full citation lives in Provenance.