Salsa Verde Spuma

Name: Salsa Verde Spuma
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Latin
Ingredients: 200 g Parsley; 8 g Anchovy; 2.5 g Garlic; 20 ml White Wine Vinegar; 220 ml Olive Oil; 1.5 g Thickener; 2 g Salt; 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.

Salsa Verde from a starred kitchen.

Ratio

White Wine Vinegar 20 mlOlive Oil 220 ml

Ingredients

Parsley — 200 g
Anchovy — 8 g
Garlic — 2.5 g
White Wine Vinegar — 20 ml
Olive Oil — 220 ml
Thickener — 1.5 g
Salt — 2 g
Pepper — 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.

Provenance

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

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.