How to attain the perfect salsa verde
The Italian green sauce can be relied on to add zing to almost any dish and is endlessly tweakable just dont hold back on the anchovies
Sometimes, someone says something so perfectly that its pointless to try and put it any better yourself. Nigel Slaters love letter to a sausage in the pan in Real Food has stuck with me for almost two decades, and its recently been joined by Rachel Roddys description of salsa verde: A gorgeous green goddess of a sauce that precipitates a number of adjectives you could be fined for overusing: grassy, peppery, warm, musty, briny, fishy, oily, brilliant.
Thats it in a perfectly formed nutshell: a piquant, aromatic flavoring traditionally relied upon to bring a little zing to poached meats or fish, but which is also perfectly delicious with everything from roasted cauliflower to scrambled eggs. Like so many Italian classics, salsa verde boasts countless regional fluctuations, all of which are claimed to be the only true version. But wheres the best place to start?