Tuesday, March 25, 2014

Addiction: Salsa Verde


This is my new addiction.

Salsa Verde.
Green Sauce, in Italian or Spanish.

A rich pesto like sauce that is salty and wonderful.
Think gremolata, but all jazzed up.

Parsley is the base of salsa verde, and it is taken to new heights by adding in anchovies, garlic, capers and cornichon pickles!
YES.

This would be amazing drizzled on pork chops or steak, however, I am more than happy to eat it poured over my hard boiled eggs in the a.m.

I love the idea of serving the eggs face down if you don't have a deviled egg tray.
You know I like to be different.


How about making this for Easter or Passover this year?
I am going to.

Hard Boiled Eggs w/ Salsa Verde: (enough for about 6 eggs, 12 halves)

6 large eggs
1/4 cup fresh parsley, stems removed
1 clove of garlic, peeled
a heaping tbsp of capers, drained and rinsed
4 good quality anchovy fillets (I like Recca from Italy)
a dash of white wine vinegar
a pinch of sea salt and pepper
a pinch of red pepper flakes (optional)
3 cornichons (sweet baby French pickles)
1/3 cup of olive oil, or as much as you will need for the right consistency

Cook the eggs the way you would normally make them.
About 10 minutes in boiling water if you are going serve them later.
I like a 7 minute egg for breakfast (yolk will be jammy), but that is only good if you are serving the eggs warm, immediately.

Everyone seems to have tricks for peeling their eggs, I don't. I just rinse them a few minutes under lukewarm water and smash the sides on the kitchen sink. I never seem to have a problem unless they have been refrigerated.

Slice the eggs in half with a wet knife (horizontally, obviously!) and either lay face down on a platter, or place in a deviled egg dish with inserts to hold the eggs.

Enough about hard boiled eggs, you can figure it out.

Make the salsa verde:


In a food processor or mini chopper, pulse the parsley with the other ingredients until you have a nice pesto like consistency.
Add more olive oil if you want it thinner. Season with a pinch of sea salt & pepper if you like.

Pour this yummy sauce over the egg halves and dig in.


You can make the salsa verde a few hours before.

SO GOOD.

5 comments:

Anonymous said...

Stop braggin', Ms. Snacks - we ALL see how handsome a cowboy ur Mr. Henry is. Can you believe the news about GOOP?

Stacey Snacks said...

Anon, you must be talking about the Trader Joe's Cowboy bark on my instagram feed???

I just got the GOOP email now! Shocker!
Sad, but nothing is really as it seems.........

Anonymous said...

Yes I am - u know like to tease!

I'll be buying me some bark next time I'm @TJ.

I agree the GOOP news is sad - breaking up is hard to do.

"And he judged of others by himself, not believing
in what he saw, and always believing that every man
had his real, most interesting life under the cover of secrecy
and under the cover of night. All personal life rested
on secrecy, and possibly it was partly on that account that
civilized man was so nervously anxious that personal privacy
should be respected." - THE LADY WITH THE DOG, Anton Chekhov

Miechambo said...

Je fais ce genre de sauce pour accompagner le pot au feu........c'est un délice. On peut aussi la servir à l’apéritif sur du pain grillé.
J'aime beaucoup ton blog que je viens de découvrir. Je reviendrai souvent te faire de petites visites et te prendre quelques recettes au passage.
Bonne journée
Michèle

marisa porrazzo said...

I made a very similar version of this for my roasted chicken last week. I never thought of using it on my boiled eggs. Thanks