Thursday, April 7, 2011

Sauce = Salsa Verde / Mediterranean

"Spring is here and it's time to start thinking about grilling. If you have an herb garden like some of my "green thumbed" friends, you can easily prepare this piquant sauce from the Mediterranean. It goes well with Lamb, Fish, Pork, Chicken, Vegetables, or crusty grilled bread. This is not the South American version you might expect, but a vibrant sauce that is common on Italian dinner tables. In this recipe you'll notice the stems are included in the herbs, this is typical of cooking in many cultures. It is not necessary to remove these from your herbs - with the exception of woody stems found on herbs such as rosemary or thyme." - Corey

What You Need:
extra virgin olive oil, 2 cups 
flat leaf parsley, stems included, chopped, 1 1/3 cups 
mountain capers, or salt packed mediterranean capers, lightly rinsed, chopped 4 Tbspn. 
white anchovy fillets, 12 each 
fresh squeezed lemon juice, 4 Tbspn. 
kosher Salt, 1 Tbspn. 
black pepper, ground, 2 tspn. 
garlic cloves, 4 each 

How You Make It:
1. Blend the ingredients together in a food processor. 
2. Taste the salsa for seasoning, and adjust with more salt and pepper if needed. 
3. Refrigerate until serving.
This sauce is best made just before service where the fresh herbs are at their peak flavor. You can add lemon zest to brighten the flavor even more, and include herbs like mint when making it for lamb, or basil for roasted vegetables.