Sauce

Italian Salsa Verde

A fresh cold emulsion of parsley, anchovies, capers, garlic, vinegar, breadcrumbs, and olive oil.

What you’ll need

• parsley: 80 g
• capers: 30 g
• anchovies: 25 g
• bread crumbs: 50 g
• red wine vinegar: 35 ml
• olive oil: 100 ml
• garlic: 8 g

How to make it

1. Soak the breadcrumbs in the vinegar for 5 minutes, then squeeze lightly; they should be moist with no free liquid.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Available for iPhone and iPad

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.