Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Latin
Ingredients: 100 g Bread; 150 g Parsley; 10 g Capers; 20 g Anchovy; 69 ml White Wine Vinegar; 110 ml Olive Oil; 2 g Salt; 0.5 g Pepper

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

Salsa Verde from a starred kitchen.

Ratio

White Wine Vinegar 69 mlOlive Oil 110 ml

Ingredients

Bread — 100 g
Parsley — 150 g
Capers — 10 g
Anchovy — 20 g
White Wine Vinegar — 69 ml
Olive Oil — 110 ml
Salt — 2 g
Pepper — 0.5 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

Riccardo Forapani works in Modern Italian / Emilia at Cavallino; credentials include Michelin 1* (Cavallino, Maranello).

Adapted from a Riccardo Forapani recipe (Riccardo Forapani / Reporter Gourmet (cotechino alla Rossini)).

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 Riccardo Forapani / Reporter Gourmet (cotechino alla Rossini) (published as “Salsa Verde”). Full citation lives in Provenance.