An Italian green sauce of parsley, capers, anchovies, and olive oil — bright, briny, and the classic partner for bollito misto, fish, or roasted vegetables.
| Amount | Ingredient |
|---|---|
| 70 g Prezzemolo | |
| 1 Tuorlo sodo | |
| 1 Acciuga sottolio | |
| 25 g Aceto | |
| 40 g Pane raffermo | |
| 1 Spicchio d'aglio | |
| 10 Capperi sottaceto | |
| 70 g Olio extravergine d'oliva (EVO) | |
| q.b. Pepe | |
| 70 g Prezzemolo | |
| 1 Tuorlo sodo | |
| 1 Acciuga sottolio | |
| 25 g Aceto | |
| 40 g Pane raffermo | |
| 1 Spicchio d'aglio | |
| 10 Capperi sottaceto | |
| 70 g Olio extravergine d'oliva (EVO) | |
| q.b. Pepe |
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.