Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: about 3¾ bunches (200 g) Parsley; about 2 fillets (8 g) Anchovy; about ½ clove (2.5 g) Garlic; 4 tsp white wine vinegar (20 ml) White Wine Vinegar; about 1 cup (220 ml) Olive Oil; 1.5 g Gelatin; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Riccardo di Giacinto recipe. Not affiliated with, sponsored by, or endorsed by Riccardo di Giacinto.

FINISHING SAUCE · SAVORY PANNA COTTA & ANTIPASTI

In the published recipe, this is the finishing sauce for smoked buffalo panna cotta.

Riccardo Di Giacinto's salsa verde for savory panna cotta.

On the jar

SALSA

Method: blend
Yield: about 1¾ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 20 mlOlive Oil 220 ml

Ingredients

Parsleyabout 3¾ bunches (200 g)
Anchovyabout 2 fillets (8 g)
Garlicabout ½ clove (2.5 g)
White Wine Vinegar4 tsp white wine vinegar (20 ml)
Olive Oilabout 1 cup (220 ml)
Gelatin1.5 g
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 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

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

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Provenance

Riccardo Di Giacinto works in Modern Italian / Roman at All’Oro; credentials include Michelin 1* (All’Oro, Rome).

Originally published as Salsa Verde Spuma.

Adapted from a Riccardo Di Giacinto recipe (Riccardo Di Giacinto / Reporter Gourmet (panna cotta salata)).

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 Riccardo Di Giacinto / Reporter Gourmet (panna cotta salata) (published as “Salsa Verde Spuma”). Full citation lives in Provenance.

Companion jar