Italian Food Recipes

This is a traditional Italian recipe of Piemonte that is used in all Italian region because it is so simple to prepare and delicious to eat. This Italian sauce is typically used to accompany any type of boiled meat in particular meal of veal that is typically used to prepared broth for meat ravioli. There are different ways to prepare this recipe according to the different Italian region: for example in some regions don’t use the sugar but add some tomato sauce, in others regions instead of black pepper use hot pepper and more garlic. The green sauce can be more or less liquid according to the quantity of extra virgin olive oil that you use and according to your preferences. Usually it is better if you let the sauce marinade for 24 hours before use it. This sauce can be also preserved in pot with hermetic closing cover edwith extra virgin olive oil.

INGREDIENTS (for 10 people):
200g of Parsley
3 Anchovies
3 Tablespoons of vinegar
2 Cloves of garlic
1 Tablespoon of Capers
150g of Extra virgin olive oil
50g of the soft part of bread
Salt
Black pepper
2 Hard yolks
A pinch of sugar

PREPARATION TIME: 20 minutes

COOKING TIME: 10 minutes for the hard-boiled eggs

WINE: Barbera d'Alba Doc (Red Wine)

PREPARATION
Start preparing two hard-boiled eggs. Place two eggs in a pan cover with water, let the water boil and after 7 minutes from the begging of the boil drain the eggs and shell them. In the mean time begin to cook the green sauce: for the preparation of this sauce use fresh parsley, clean it cutting the stems and using only the better leafs. Wash leafs then dry them and with the help of a chopping knife chop them finely.



Chop also the anchovies (wash them before use if they are salted), the garlic and the capers (wash them before use if they are salted)


and add them to the chopped parsley.

Now dip the bread with the vinegar, chopped it

and add to the parsley.

Mix all the ingredients and mix them well with the extra virgin olive oil, add some salt, black pepper and a pinch of sugar. When the hard-boiled eggs are ready you can add the yolk to the mixture and mix them with it.

If necessary add some other extra virgin olive oil in order to make the sauce more liquid and if you like you can also blend the mixture in a mixer in order to let it more liquid and tender. The white eggs can be cut in half and stuffed with the green sauce as presentationa.
This is the result:

BUON APPETITO!