Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: Mediterranean
Ingredients: about ¾ bunch (40 g) Parsley; about 5 fillets (20 g) Anchovy; about 2 Tbsp (20 g) Capers; about ½ cup (110 ml) Olive Oil; 2 tsp (10 ml) White Wine Vinegar

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

FINISHING SAUCE · BRAISED TONGUE & GRILLED MEATS

In the published recipe, this is the finishing sauce for braised beef tongue.

Stelios Sakalis' salsa verde for braised tongue.

On the jar

SALSA

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Olive Oil 110 mlWhite Wine Vinegar 10 ml

Ingredients

Parsleyabout ¾ bunch (40 g)
Anchovyabout 5 fillets (20 g)
Capersabout 2 Tbsp (20 g)
Olive Oilabout ½ cup (110 ml)
White Wine Vinegar2 tsp (10 ml)

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

Stelios Sakalis works in Italian / Greek-influenced at Pievano; credentials include Michelin 1* (Pievano, Castello di Spaltenna).

Adapted from a Stelios Sakalis recipe (Stelios Sakalis / Reporter Gourmet (lingua di Chianina)).

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 Stelios Sakalis / Reporter Gourmet (lingua di Chianina) (published as “Salsa Verde”). Full citation lives in Provenance.

Companion jar