This Piacentine green parsley sauce is a great accompaniment to a variety of meals. Learn to make it with Mario Matassa’s recipe…
Words & photo © Mario Matassa
The parsley sauce is a local speciality here in the province of Piacenza.
It’s usually made in bulk, jarred and stored.
It’s commonly served with boiled meats, but I find it also works with simply cooked fish or even just a baked potato.
Piacentine green parsley sauce | Salsa verde al prezzemolo Piacentina
➤ MAKES: three 200ml jars of sauce
➤ PREPARATION: 15 minutes
➤ COOKING: 10 minutes (for boiling eggs)
Ingredients:
- 2 large free-range eggs
- large bunch of fresh parsley (about 300g)
- 1 large garlic clove
- 6 anchovy fillets
- 2 tbsp capers
- 100g freshly grated parmesan
- 50g fresh breadcrumbs
- 150ml extra-virgin olive oil
- 4 tbsp white wine vinegar
- salt and pepper
Method:
- Boil and peel the eggs. Wash and dry the parsley. Cut away the larger stalks. This sauce was traditionally made with a mezzaluna, but it’s much easier and less time-consuming to use a food processor.
- Start with the garlic. Chop until fine and then add the parsley, the anchovies, the capers, the parmesan and the breadcrumbs. Use the pulse setting. As you are blitzing, gradually add the olive oil and then the vinegar.
- Finally add the eggs, roughly chopped. You might need to use a spatula to encourage even mixing. Continue blitzing until you have a saucy consistency. The parsley should be very finely chopped.
- Finally, taste for seasoning and add freshly ground black pepper and salt, if needed. The anchovies might be enough. The sauce will keep well in a sealed jar for a week.
TIP: If you find you have surplus, you can store it in the freezer for several months.
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