Salsa Verde

Green Sauce

There are several versions of this Piedmontese sauce, which is derived from bagnet verd. It accompanies many different dishes, including batsoa and bollito misto. Chopped chilli is sometimes added.

Serves 4-6

1 soft white bread roll
A little white wine vinegar
8 salted anchovy fillets, rinsed and drained
25g salted capers, rinsed and drained
1 garlic clove, peeled
1 large bunch of flat-leaf parsley
Extra virgin olive oil to emulsify

Break up the bread roll and soak it in wine vinegar to cover for a few minutes, then squeeze out all excess liquid and whiz in a blender or food processor to make crumbs.

Very finely chop the anchovies, capers, garlic and parsley, using a knife (not the food processor) and mix with the breadcrumbs. Stir in enough olive oil to emulsify and make a very dense sauce. Serve with bread or grissini as an antipasto, or as an accompaniment to meat dishes.

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