This recipe is a typical Piedmontese sauce that was created to give flavor to food that isn’t tasty enough on its own, such as boiled meat (or leftovers) and vegetables. The sauce is super tasty because it’s made with garlic, anchovies, and the star of the sauce: parsley. Many also use boiled egg yolks or old bread soaked in vinegar in this sauce but I would rather use a boiled potato as the starch for this dish.
Hi, my name is Alessandra Lauria, I am a Sicilian pasta maker expert, a dinner party host, and creator and founder of The Pasta Studio - an online (and offline) pasta school. As my roots are Sicilian, I tend to share what’s locally delicious to me. Hope you will enjoy it as much as I do!
As a Sicilian, this sauce was quite unknown to me until the initial COVID lockdowns. You might think, “how did you not know!?” Well, for more than 14 years, I lived abroad and the Italian cuisine which was familiar to me was Sicilian from when I was younger. But during the pandemic, when we all had to come up with different videos and recipes for social media content, I started to investigate more Italian traditions that I wasn’t familiar with and came across Salsa Verde. Ever since, you can usually find a side of salsa verde on my tables and between many of my dishes just because of how simple, cheap (coming from the Cucina Povera cuisine), and delicious it is.
Traditionally, this recipe was made in a mortar and pestle and this is still the best way to create a creamy and delicious sauce.
Salsa Verde with Potato
This sauce from the Piedmont region of northwest Italy can easily be recreated in your kitchen!
30g fresh Parsley
Half Potato, medium size
4 tsp Apple Vinegar
2 tbsp Extra Virgin Olive Oil
2 fillets of Anchovies
1 clove of Garlic
Mortar and Pestle
You need to do a few things to prepare your ingredients. First, boil the potato with unsalted water, leaving the skin on. Then, chop your parsley a bit, especially if it has big leaves and is hard. And finally, desalt your capers by running under cold water and then letting them soak for a bit.
Once your preparations are complete and the ingredients are ready, start adding ingredients into the mortar to pound and grind. Begin with the garlic, capers, and anchovies until you have a smooth paste.
Next, add in the potato, mash it down a bit then swirl the pestle until your paste and potato is fully incorporated.
The last solid ingredient is your parsley. Adding it at this stage leaves it a bit chunky but smash and grind to your desired texture, mixing it will with the previous ingredients.
After all solid ingredients are ground down, add the vinegar and olive oil while swirling the pestle.
This is an incredibly versatile sauce. Add it to anything you want, from vegetables to meat, salads to pasta dishes.
Similar to pesto, you can store the sauce with plenty of Extra Virgin Olive Oil on top, refrigerating it for 3-4 days. If you want, you can also freeze the sauce, just as you can with a pesto!