Salsa di Prezzemolo E Capperi

Name: Salsa Di Prezzemolo E Capperi
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: Latin
Ingredients: 30 g foglie di prezzemolo Parsley; 20 g di capperi sott'olio Capers; 200 g di acqua gassata Sparkling Wate; 2 g di sale Salt; 0,5 g di xantana Xanthan

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

Salsa Di Prezzemolo from a starred kitchen.

Ratio

Sparkling Wate 200 ml

Ingredients

Parsley — 30 g foglie di prezzemolo
Capers — 20 g di capperi sott'olio
Sparkling Wate — 200 g di acqua gassata
Salt — 2 g di sale
Xanthan — 0,5 g di xantana

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).

Originally published as Salsa di Prezzemolo e Capperi.

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 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 Marco Visciola / Reporter Gourmet (Cappon Magro 2.0) (published as “Salsa di Prezzemolo e Capperi”). Full citation lives in Provenance.