Italian Green Sauce (Salsa Verde)
This is a strong-flavoured, quite garlicky sauce that does wonders for plain mackerel fillets or some grilled trout. This behaves rather like a very thick vinaigrette and, before each serving, always needs to have another mix.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
To start with, chop the anchovy fillets as small as possible and crush them to a paste in a mortar (if you haven't got a mortar, a small bowl and the end of a rolling pin will do).
Put the capers in a small sieve and rinse them under cold, running water to remove the vinegar they were preserved in. Dry them on kitchen paper and chop them as minutely as you can and add them to the anchovies.
Next add the mustard, garlic, lemon juice and some freshly milled black paper and mix well. Now add the oil, mix again and check the taste to see how much salt to add.
Just before serving, sprinkle in the chopped herbs and again mix thoroughly so that all the ingredients are properly combined.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
Win an Induction Hob from Argos
31 Jul 2014 22:46
29 Jul 2014 10:29
|Food and travel||
Short break ideas
13 Jul 2014 08:31
29 Jul 2014 04:09
|Can Anyone Help?||
FOOD PROCESSOR For Pastry Dough
01 Aug 2014 23:58
17 Jul 2014 16:38
1lb loaf tin liners.
29 Jul 2014 18:15
03 Jul 2014 09:37