Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (520 ml)
Cuisine: Mediterranean
Ingredients: about 3½ whites (110 g) Egg White; about 1 cup (220 ml) Caper-Anch Oil; about 3¾ bunches (200 g) Parsley; 1/8 cup red wine vinegar (30 ml) Red Wine Vinegar; about ¾ tsp (4 ml) Colatura; about ¼ tsp (2 g) Salt

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 salsa verde 2.0 for cappon magro.

On the jar

SALSA

Method: blend
Yield: about 2¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Caper-Anch Oil 220 mlRed Wine Vinegar 30 mlColatura 4 ml

Ingredients

Egg Whiteabout 3½ whites (110 g)
Caper-Anch Oilabout 1 cup (220 ml)
Parsleyabout 3¾ bunches (200 g)
Red Wine Vinegar1/8 cup red wine vinegar (30 ml)
Colaturaabout ¾ tsp (4 ml)
Saltabout ¼ tsp (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.

Get Salsa Verde + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Salsa Verde 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:

4 kitchens · 3 stars · 6 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Italian Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

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

Originally published as Salsa Verde 2.0.

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 Verde 2.0”). Full citation lives in Provenance.

Companion jar