Green Sauce

Clean the salted anchovies, removing excess salt and unusable parts. Remove clean fillets and place them in a mortar or blender. Complete this step when the anchovies are ready to be processed without any visible salt residue.

Crumble the (1.06 oz) 30 g of soft bread crumb stale and add them to the preparation. Let them incorporate during the preparation, so that the soft bread crumb It will absorb some of the liquid and contribute to a thicker, more uniform consistency, without forming dry lumps.

Add the parsley, the clove of garlic, desalted capers and a pinch of pepper or the chili pepper. Work the ingredients together with the anchovies to evenly distribute the aromas, flavours and aromatic components. into the mixture.

Pour half of the extra virgin olive oil and crush in a mortar or blend in a blender until you obtain a smooth paste. Continue until the mixture It appears compact, well-blended and free of dry parts or still separate ingredients.

Add the remaining extra virgin olive oil and gradually incorporate it into the sauce. Stir or blend briefly until the consistency is smooth but still thick, suitable for coating meat, fish, or pasta without becoming watery.

Taste the sauce and decide whether to add salt, considering the saltiness already present in the anchovies and capers. Finish with pepper or chili pepper according to taste, maintaining the balance between salty note, herbaceous aroma and spicy component.

Transfer the sauce to a container and let it rest for a few hours at room temperature. This allows the flavors to meld together. When finished, the sauce should be fragrant, smooth, and uniformly thick, ready to use.

Serve the salsa verde as a condiment for roasted meats, boiled or roasted fish, and pasta. Drizzle it directly on the dish or mix it in just enough to coat the food in an even, fragrant layer.