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Salsa verde piemontese — parsley sauce with anchovies and capers
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Source: https://recipheon.com/en/recipes/snacks/salsa-verde-piemontese-parsley-sauce-with-anchovies-and-capers
About this recipe
Salsa verde piemontese, also called bagnet verd, is a bold, cold sauce from Piedmont combining fresh parsley with salty anchovies, capers and garlic. This homemade version contains no egg: soft white bread soaked in a measured amount of white wine vinegar binds the sauce. All liquid stays in, while mild olive oil gradually brings the finely chopped ingredients together. The sauce should be thick, moist and easy to scoop with a teaspoon, with visible herb pieces, not blended into a uniform paste. A knife, board and bowl are enough, without cooking or making mayonnaise. A brief rest in the refrigerator brings together the garlic, vinegar and herb flavors. The quantities make about four servings of sauce as an accompaniment to a meal. All parsley and olive oil go into the mixture, without a separate garnish or layer of oil on top.
Ingredients
The entire parsley sauce
50 g fresh parsley leaves, net weight after washing, thoroughly drying and removing thick stems
30 g soft white wheat bread with its thin soft crust, fresh and not dried, not dry breadcrumbs
25 g white wine vinegar with about 5% acidity, weighed
15 g ready-to-eat salt-cured anchovy fillets stored in olive oil, weight after draining for 2 minutes, without packing liquid
15 g capers in salt-and-vinegar brine, drained weight, not in oil and not packed in dry salt
5 g raw garlic, net weight after peeling
70 g mild extra-virgin olive oil, weighed
Steps
Lift the ready-to-eat anchovy fillets from their olive oil and leave in a small strainer for about 2 minutes. Weigh out 15 g drained fillets. Separately drain the capers from their salt-and-vinegar brine and weigh out 15 g. Do not rinse them after weighing. Brine and oil left in the packages do not go into the sauce; they do not replace the olive oil weighed later.
Wash parsley in cold water, dry thoroughly in a salad spinner or on a clean cloth, and remove thick stems. Only then weigh out 50 g leaves. Peel garlic and weigh out 5 g. The leaves must be dry so washing water does not thin the sauce. Use all the weighed leaves without reserving any for garnish.
Tear all 30 g soft white bread, including its thin soft crust, into small pieces and put in a small bowl. Pour over all 25 g weighed vinegar, mix and leave for about 5 minutes, pressing down once with a spoon. The bread should soften and absorb the liquid. Do not squeeze it and do not pour off vinegar; all bowl contents will be used.
AI-generated While the bread softens, chop parsley with a sharp knife, preferably in two or three batches. Gather the leaves in the middle of the board and chop again until small, even pieces form. Do not work them into a wet pulp with prolonged crushing. Transfer all parsley to the bowl and collect every small piece from the board.
AI-generated Chop the weighed anchovies, capers and garlic together. Then mash with the flat of the knife on the board until they form a moist, fine paste with small caper pieces. Scrape all of it into the parsley bowl. These ingredients are already distinctly salty, so the recipe does not need a separate addition of salt.
Mash the soaked bread with a fork together with all remaining vinegar, and add to the parsley and anchovy paste. Stir in 70 g weighed olive oil in three additions, combining thoroughly after each. The sauce should be thick and moist, with small herb pieces. Do not strain it; all weighed ingredients stay in the bowl.
AI-generated Scrape sauce thoroughly from the sides of the bowl, cover and refrigerate for about 30 minutes. The flavors will combine and the bread will bind the liquid. Do not pour extra olive oil over the surface. Before serving, stir from the bottom to evenly redistribute herbs and oil, which may separate slightly.
Transfer all the sauce to a small sauceboat or divide into four portions of about 50 g. Serve cold as a bold accompaniment to a meal, without extra olive oil or garnish. Keep leftovers in a tightly sealed container in the refrigerator and use within 2 days. Do not leave the sauce on the table for many hours and do not treat it as a home preserve.
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