Thursday, May 20, 2010

Piquant Green Sauce—Salsa Verde

Cooking Italy Assignment
Piquant Green Sauce—Salsa Verde, p42

This assignment is for a general-purpose, savory sauce that's as simple to make as it could be. Put all the ingredients in the pot:


buzz, and—voila!—there's your sauce:


Hazan uses a food processor to zap the salsa, but for small amounts like this I've been using my staff mixer. The narrow beaker makes it easier to blend thoroughly and the clean-up is much simpler too. (Staff mixers probably didn't exist when this book was published.)

I made a half recipe of the salsa and served it with broiled salmon filets for two, then froze the rest for another dinner. I'd guess 6-8 is a better serving estimate that the 4-6 Hazan suggests, since we served two generously and have about the same amount left.


Even though I'm really not an anchovy fan, I included these in the salsa. Anchovies are definitely not something I want on a pizza, but they do seem to add a good flavor to sauces. This sauce was quite tasty with the salmon and we both thought that it would be good on a steak.

3 comments:

  1. Hi Kaye
    This is one I really liked. I have terrible pictures ofit though, so I'm waiting to do it again for the THIRD time.

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  2. Am debating on this as the guys like green food if it is barely cooked and not mushy, so am thinking I might be messing with a good thing if I try to serve this to them. Your idea of a small batch, however, is enticing enough that I could do that for Mark and I and get by with it, I think. Good idea about the small mixer for this.

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  3. Kayte, I think the staff mixer is one of the best gadgets to have. If I had to choose between my food processors (there are two in my kitchen, don't ask!) and the staff mixer, I think might choose the mixer. Certainly it gets used on an almost day-to-day basis.

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