"Whenever I want to cook something special, my first thought is always salsa verde, and Christmas is no exception. This vibrant sauce is so forgiving and endlessly versatile a last-minute showstopper that can be whipped up with a few store-cupboard ingredients and some herbs. It's normally made with parsley, garlic, capers, anchovy fillets, olive oil and vinegar, but as long as the end result is green and saucy, I'm generally more than happy."
"Finely chop whatever herbs you have to hand I used rosemary, sage, lemon verbena and nasturtiumsfrom the garden. Anything goes salsa verde Green sauce is a forgiving, adaptable recipe, and a great way to use an excess of herbs or leafy greens and their stalks. It's delicious with almost any simple roast, grilled or fried fish, vegetable or meat, and elevates any meal almost effortlessly."
"I find that chopping the herbs by hand creates a much nicer texture than using a blender. If you do use a blender, simply pulse all the ingredients at once, but make sure you've chopped the herbs 10mm or smaller first. I like salsa verde better once it's had time to sit and rest, because that gives the acid time to break down the herbs and for the flavours to amalgamate, so ideally make this sauce the day before, or first thing in the morning."
Salsa verde is a forgiving, adaptable green sauce that transforms excess herbs and leafy stalks into a vibrant condiment. Typical ingredients include mixed fresh herbs and soft stalks, garlic or onion, coarse sea salt, capers and anchovy fillets (optional), stale bread soaked in vinegar, mustard and extra-virgin olive oil. Finely chop herbs by hand for better texture or pulse in a blender after chopping herbs to 10mm or smaller. Allow the sauce to sit so acid breaks down herbs and flavours meld; making it the day before is ideal. Serve with roasted, grilled or fried fish, vegetables or meats.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]