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Salsa Verde


Serves 4:
1 bunch of parsley without the stems
1 hard boiled egg
2 anchovy fillets
1 Tbsp capers in vinegar (drained)
1 tsp Traditional Balsamic Vinegar of Modena
1 green pepper
1 carrot
2 unripe tomatoes
2 basil leaf
1 onion
2 garlic clove
extra virgin olive oil
Salt and pepper (to taste)


Wash the vegetables and mince all of the ingredients (except the hard boiled egg) with a half moon mincing knife. Put in a sauce bowl along with the hard boiled egg sliced in small pieces. Add the balsamic vinegar, salt, pepper and a large amount of extra virgin olive oil. Mix and let set for a couple of hours until the parsley soaking in the balsamic vinegar loses some of its sourness.
This salsa is traditionally served with zampone and cotechino, but it is also excellent with any boiled meat and boiled fish: especially fatty fish.
You may also add two tablespoons of pine nuts or replace the hard boiled egg with the soft inner part of bread soaked in balsamic vinegar then squeezed or with a boiled, cooled potato slice.