I use freshly collected Tuscan capers often in cooking as they add a nice kick to dishes. One of my favorite recipes which I like to keep in my refrigerator as a sauce is Salsa Verde, a parsley based sauce which is one of the sauces used with many Tuscan recipes. The street food Lampredotto (a tripe sandwich) is served with salsa verde and a chili sauce. Bollito misto, a classic meal for Christmas has salsa verde, mayonnaise, olive oil, salt and pickled vegetables as condiments.
I recommend serving the salsa verde with a potato and green bean salad, either hot or cold in summer. When I make my stuffed hard boiled eggs, I mix the egg yolks with salsa verde instead of mayonnaise and then drizzle with some balsamic vinegar.
Salsa Verde recipe
- 1 cup parsley leaves, no stems
- 2 tbs capers, salt packed or in vinegar
- 2 garlic cloves
- 2 anchovies, packed in oil
- extra virgin olive oil
- red wine vinegar
- pine nuts
- bread soaked in vinegar
- hard boiled egg, minced
Mince the parsley, capers and garlic together.
Add the anchovy filets and mince until fine.
Place the mixture into a small bowl and add extra virgin olive oil. Add vinegar to taste.
The mixture should have a nice tang. The richer version also has pine nuts finely chopped and a piece of bread soaked in red wine vinegar and crumbled into the sauce.
One of my favorite versions adds a minced hard boiled egg to the sauce for additional richness.