Best 3 Italian Salsa Verde Recipes
**Salsa Verde: A Versatile Italian Sauce for Various Dishes**
Salsa verde is a vibrant and versatile Italian sauce that originated in the northern regions of Italy, particularly in Liguria and Piedmont. It is typically made with a combination of fresh herbs, such as parsley, basil, chives, and capers, along with olive oil, garlic, anchovies, and sometimes nuts or cheese. The resulting sauce is herbaceous, tangy, and savory, with a vibrant green color. Salsa verde is traditionally served as a condiment for boiled meats, roasted chicken, or grilled fish, adding a burst of flavor and freshness to these dishes. It can also be used as a marinade for meats or vegetables, or as a topping for sandwiches, salads, and pasta dishes. This article provides three different recipes for salsa verde, each with its own unique variations and flavor combinations, allowing you to explore the versatility of this classic Italian sauce.
GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them with this gorgeous green sauce. You'll need only half the amount of salsa verde that this recipe yields, but it keeps very well in the refrigerator and it's great to have on hand.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
- Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
- Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
- Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 6 grams
ITALIAN SALSA VERDE
A quick sauce to be used for tacos or as a dip with tortilla chips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
- Stir mixture until well blended; season with salt, if desired.
ITALIAN SALSA VERDE
Provided by Steven Raichlen
Categories Garlic Quick & Easy Low Cal Backyard BBQ Lemon Healthy Low Cholesterol Parsley Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Tips:
- Fresh herbs are key to a flavorful salsa verde. Use a variety of herbs, such as basil, parsley, chives, and tarragon.
- Use a good quality olive oil. This will help to bring out the flavors of the herbs.
- Add a little acidity, such as lemon juice or white wine vinegar, to brighten up the flavors.
- If you want a creamy salsa verde, add some sour cream or yogurt.
- Taste the salsa verde and adjust the seasonings as needed.
- Serve the salsa verde immediately or store it in the refrigerator for up to 2 days.
Conclusion:
Salsa verde is a versatile sauce that can be used in a variety of ways. It is a great addition to grilled meats, fish, and vegetables. It can also be used as a dipping sauce for bread or crackers. The possibilities for using salsa verde are endless. So experiment and find your favorite way to enjoy this delicious sauce.
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