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Green Sauce (Salsa Verde) is a traditional italian recipe, served with capon for Chrismas.

Green Sauce

Ingredients
50g breadcrumbs
30g fresh parsley
1 clove garlic
1 hard boiled egg
2 salted anchovie fillets
20g pinoles
20g capers
2 tbsp. vinegar
30ml olive oil
salt and pepper

Directions
Soak bread crumbs in vinegar until sodden (5 minutes).
Put all ingredients except parsley and garlic in a blender and process until smooth.
Mince parsley and garlic with mezzaluna, then mix with the other ingredients.
Add salt and pepper to taste.

Green Sauce can be stored in the fridge for up to a week, and can be spread on sandwich and cheese canapes.



Green Sauce Sandwich

Spread a sandwich bread slice with green sauce, cover with ham slices, cheese and another bread slice.
Toast it and serve immediately.

Storing Green Sauce
Green Sauce can be frozen in ice cubes.
Put the cubes in the fridge (or at room temperature) for ten hours before using them.

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See also:

Zucchini Carpaccio with Green Sauce

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This sandwich goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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