Sunday, July 29, 2012

Salsa Verde, I Heart You.

I've been spending alot of time in the kitchen lately - trying out new recipes. The kitchen is one of my happy places. I needed to put together a quick sauce to drizzle over skirt steak and had all of the ingredients needed for salsa verde.

Salsa verde is not the Mexican green salsa you may be thinking of, this one is a classic green sauce from Italy. It's versatile and easily adaptable to what you have in your pantry. I referred to Alice Water's book, The Art of Simple Food, for some direction. The result is a simple sauce - fresh, mouthwatering, a little briny, flavored with parsley, lemon zest, garlic, capers and olive oil.  Add a little bit of chopped anchovy for an extra kick.  I drizzled it over some skirt steak, but it would be delicious over grilled chicken, fish, lamb or over scrambled eggs. It won't last long, that's for sure.

Salsa Verde (by Alice Waters)
1/3 c. coarsely chopped parsley
grated zest of one lemon
1 small garlic clove, finely chopped or minced
1 tbs. capers, drained and rinsed, chopped
1/2 tsp. salt
freshly ground pepper to taste
1/2 c. olive oil
1 anchovy, finely chopped (optional)

Mix well and taste for salt.  Let the sauce sit for a while to develop the flavors.

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