Back to my mother. Incredibly, there are still recipes I haven’t had in years that just pop into my mind and start a craving. My father used to love salsa verde, especially with what we call “bollito”, a mixture of boiled meats ranging from chicken to beef tongue. I would’t go near either of them: one was was too lifelike for my taste and the other too green.
Many countries have different variations of salsa verde, mostly parsley based, like the Argentinian chimichurri. I am not sure of the origins of my mother’s recipe but, the moment I remembered it, even though I wasn’t a fan as a kid, I had to have. An intercontinental phone call later, I had the list of ingredients, some of them unexpected.
I served it with fish but it goes well with anything from beef to….boiled tongue.
RECIPE – serves 3 to 4
1 bunch Parsley
1/4 c Extra Virgin Olive Oil
2 T Capers
1 T Roasted Pepper, chopped (although I substituted with a fresh jalapeno for some kick)
2 to 3 Sweet and sour Italian onions in a jar – as I couldn’t find them, I caramelized a small, sweet onion
1 Boiled egg
1T Lemon juice
Salt and Pepper
- Put all the ingredients in a blender or mixer and chop. Now, my mother much prefers to reach the same result with a good knife and a cutting board – she says the mixer makes the sauce too smooth but I felt on a lazy side and I would use any excuse to use my adorable green mixer.
- Taste and add salt and pepper and more oil if needed.
- Transfer to a bowl and add the lemon juice.