Parsley-Caper Salsa

Name: Parsley-Caper Salsa
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: Mediterranean
Ingredients: about ½ bunch (30 g) Parsley; about 2 Tbsp (20 g) Capers; about ¾ cup (200 ml) Soda Water; about ¼ tsp (2 g) Salt; 0.5 g Xanthan

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

FINISHING SAUCE · CAPPON MAGRO & SEAFOOD

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

Marco Visciola's parsley-caper salsa for cappon magro.

On the jar

PARSLEY

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Soda Water 200 ml

Ingredients

Parsleyabout ½ bunch (30 g)
Capersabout 2 Tbsp (20 g)
Soda Waterabout ¾ cup (200 ml)
Saltabout ¼ tsp (2 g)
Xanthan0.5 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.

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Companion jar

Parsley-Caper Salsa 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:

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

Companion jar