blend · salsa
★ STARRED KITCHENPrep 10 minIndigocourt Salsa
Independent adaptation of a publicly published Mattia Bianchi recipe. Not affiliated with, sponsored by, or endorsed by Mattia Bianchi.
From a starred kitchen.
Ratio
Ingredients
- Parsley — 300 g prezzemolo sbollentato
- Olive Oil — 200 ml EVO
- Anchovy — 40 g acciughe filetto
- Colatura — 20 ml colatura
- Garlic — ½ spicchio aglio setacciato (1.5 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.
Companion jar
Indigocourt 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:
4 kitchens · 4 stars · 4 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mattia Bianchi. Italian. Cited awards include: Michelin 1* (Amistà).
Originally published as Salsa Verde.
More from this kitchenFAQ
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?
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 Mattia Bianchi / Reporter Gourmet (published as “Salsa Verde”). Full citation lives in Provenance.