Salsa verde Green sauce tuscan food recipes italian culinary in tuscany cooking in tuscany food

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Salsa verde Green sauce sauce tuscan food recipes italian culinary in tuscany cooking in Tuscany Reflections on Tuscan Cooking .

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Bruschetta or fettunta

Tuscan sauces
Burro e Salvia Sage and Butter
Salsa di pomodoro Tomato sauce
Sugo di pomodoro Tomato sauce II
Ragù di carne alla fiorentina Florentine meat sauce
Sugo finto rich tomato sauce
Salsa verde Green sauce
Besciamella Bechamel Sauce

Tuscan appetizer
Affettati Misti Cold Sliced Meats
Baccelli e pecorino Young broad beans and pecorino cheese
Formaggio con le pere Pears and cheese
Crostini con Salsiccia Crostini with Sausagemeat
Crostini di Fegato Chicken Liver Crostini
Salvia Fritta Fried Sage Leaves
Tonno e fagioli Tuna and bean salad
Pinzimonio Fresh Vegetables with Olive Oil
Fettunta Toasted bread with olive oil
Torta salata Savory flan
Raveggiolo Home-made Cream Cheese

tuscan FIRST COURSE RECIPES
Pasta Fresca Fresh Pasta
Crespelle Crêpes
Carabaccia Sweet Onion Soup
Zuppa di Cipolle Onion Soup
Ravioli Nudi Naked Ravioli
Tagliolini alla frantoiana Tagliolini with oil and herbs
Crema di porri Leek soup
Pappa al pomodoro Bread and tomato soup
Pasta e Fagioli Pasta with Beans
Strisce e Ceci Noodles and Chick Peas
Ribollita Vegetable and Bread Soup
Fette col Cavolo Nero Cabbage Crostini
Brodo Meat Broth
Stracciatella Egg Soup
Penne Strascicate Scrambled Pasta
Pappardelle sulla Lepre Pappardelle with Hare Sauce
Panzanella Bread Salad

tuscan main COURSE RECIPES
Valigette Beef Rolls

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Salsa verde (Green sauce)

Preparation time: 15 minutes.
Cooking time: 7 minutes.
Standing time: 30 minutes.
One egg.
A good handful of fresh parsley.
300g bread.
Teaspoon of wine vinegar.
5 tbsp extra-virgin olive oil.
Salt.
Optional: one anchovy fillet-one garlic clove-black pepper.

Boil the egg for seven minutes, leave it to cool and remove the shell. Mash it with a fork in a small bowl, working it until quite smooth and creamy. Remove the stems from the parsley and chop the leaves finely; add to the mashed egg: Soak the bread, with the crusts removed, to soften it (use unsalte bread, a day or two old), squeeze the water out, crumble it finely and add to the other ingredients.

Sprinkle with the oil and vinegar and beat the mixture together thoroughly, adding a pinch of salt. Leave in a cool place or in the fridge for at least 30 minutes and pour into a sauce boat before serving. This sauce is the classic accompaniment for boiled meats and several versions of it exist.

The most frequent variation is simply with a dash of pepper; those who prefer a stronger flavour can also add a chopped or grated clove of garlic to the mixture, while "extremists" like an anchovy fillet, mashed together with the egg.

This recipe has been known and handed down in various forms for centuries. Bartolomeo Sacchi wrote of it"...this sauce has little nutritional value, it inflames the stomach and the liver and it is difficult to digest. However, it has the merit of loosening the bowel and stimulating the appetite".

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