From Massimo Bottura's kitchen · Osteria Francescana, Modena
blend · herb sauce
★★★ KITCHENHudson Salsa Verde
From a three-star kitchen
Ratio
W.WINE VIN 20OLIVE OIL 300WATER 10
Ingredients
- PARSLEY60 g
- BREADCRUMBS50 g
- CAPERS10 g
- ANCHOVY2 g
- W.WINE VIN20 ml
- OLIVE OIL300 ml
- WATER10 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.
Originally published as Italian Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from MasterClass / Massimo Bottura (published as “Italian Salsa Verde”). Full citation lives in Provenance.