1 hour ago
Tuesday, March 25, 2014
This is my new addiction.
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!
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.