Salsa Verde, or green sauce, is a typical sauce in Emilian culinary tradition, typically served with roasted and boiled meats. The vegetables are carefully selected and picked exclusively in the local area, before being slow-cooked to make an excellent product for your table. Salsa Verde has a characteristic fresh flavour, typical of the vegetables used to make it, and is a very versatile product.
La Dispensa di Amerigo Salsa Verde with Extra Virgin Olive Oil is ideal with traditional boiled or roasted white meats. You can also boil some eggs and cut them into medium size slices. Serve them directly on the plate and add the salsa verde and mayonnaise to taste.
Otherwise, you can prepare some salt cod following the recipe by Pellegrino Artusi (n. 507) and serve it together with a quenelle of salsa verde one fifth of the weight of the codfish. Finally, our Green Sauce is excellent for stuffing thin slices of roast-beef or carpaccio. If you like, you can add some Parmesan cheese shavings.
green zucchini, extra virgin olive oil, fennel, parsley, green peppers, celery, carrots, Medicine golden onions, anchovies, capers, Cervia sea salt, wine vinegar, Voghiera garlic, sugar.