As promised, a beautiful green sauce of herbs, capers and olive oil that will rock your world. It could also profoundly enhance your Thanksgiving – or at least your Thanksgiving leftovers – and it’s certainly not too soon to think that. Good gracious, here it is November already! First referenced […]
As promised, a beautiful green sauce of herbs, capers and olive oil that will rock your world. It could also profoundly enhance your Thanksgiving – or at least your Thanksgiving leftovers – and it’s certainly not too soon to think that. Good gracious, here it is November already!
First referenced in my post from October 29, “A Weekend in the Country,” this “Salsa Verde Italian” comes from Stissing House chef Michel Jean, obliged me by his lovely wife Patricia. Michel served this for Sunday lunch with his renowned roasted baby pig, but it would be delicious on any roasted meat, fowl, fish (yes!), or vegetables. I would even spread it on a toasted baguette with sliced turkey or chicken for a wonderful picnic sandwich or tailgate feast. I bet you’ll have other ideas. Love to hear them.
Also, the recipe calls for chervil, which is similar to parsley but with a more delicate aroma and flavor. Chervil is not always available, alas; and they almost never have it at the Piggly Wiggly in Tarboro (NC, my home town). So for all recipes that do not pass the Tarboro test, I offer ingredient substitutes: In this case you could substitute with more parsley, or you could try tarragon. Both will alter the flavor somewhat – the tarragon more so than the parsley – but both are good. Suit yourself.
You will see also that anchovies are called for, and if you are one of those anchovy-averse types, get over it. They are a magical element when combined with other ingredients, and if you didn’t know they were there you wouldn’t know they were there – if you know what I mean. Trust me.
Salsa Verde Italian
1/8 cup chervil (leaves only)
1/4 cup Italian parsley (leaves only)
1/4 cup mint (leaves only)
1 hard boiled egg
3 tablespoons capers, non-pareil
6 anchovy filets (oil packed)
1 cup extra virgin olive oil
Combine ingredients in food processor or blender and pulse until chopped but not pureed. Season with freshly ground pepper; the capers and anchovies supply enough salt. I am guessing this would freeze well but haven’t tried it yet. Let me know if you do.