Makes about 1 cup
Visiting with my grandma (“Omi”) in South Tyrol is one of my favorite past times. At 97 she is still going strong, cooking three meals a day for her son and grandson, working in her hardware store when she is not in front of the stove, and playing a mean game of cards in between. Omi’s breakfasts and dinners are generally a small affair, as she believes in “less food is better for you”. However, lunch usually involves some kind of meat (beef, pork, veal or chicken) along with potatoes, polenta or rice and a fresh seasonal salad or two. She even has a small vegetable garden of lettuce, herbs and tomatoes. Whenever she makes a roast she serves it with her signature Salsa Verde, which I love. It is a recipe I brought with me to the United States, and think of Omi every time I make it (which is often).
Ingredients:
1 bunch of flat-leaved Italian parsley – leaves only
6 anchovy fillets
1 garlic clove
1-2 tablespoon capers
2 tablespoon cornichons
1 hard-boiled egg (optional)
3 to 4 tablespoon olive oil
2 teaspoon red wine vinegar
Salt
Instructions:
Put parsley leaves, anchovies, garlic, capers, cornichons and eggs into a tall kitchen jar and mix thoroughly with hand-held mixer.
Slowly add olive oil to emulsify.
Adjust seasoning adding vinegar and salt to taste.
Not known to veer off the beaten track, Omi uses her salsa verde exclusively over cooked beef (bollito), but there are many more ways that you can use it. Try these great combinations and let us know what you think. Come and cook with us!
- Toss with steamed green beans
- Mix with crumbled goat cheese and serve on crostini
- Drizzle on baked salmon
- Toss with roasted small potatoes
- Use as a sandwich spread instead of pesto
- Stir into drained and rinsed canned black beans
- Add to scramble eggs on toast
Come and Cook with Us 