Recipe of the week: Salsa verde genovese (genoese parsley sauce)

It is perfect for accompanying boiled meats (such as cappone at Christmas), cima or even with fish - in fact it’s one of the basic ingredients in capponmagro.

Ingredients:

• 1 large bunch of parsley;
• 1 clove of garlic;
• 5 green olives with the stones removed;
• 30 g of capers;
• the soft part of a bread roll soaked in vinegar;
• a handful of pine kernels;
• 1 salted anchovy;
• 1 boiled egg yolk;
• extra virgin olive oil;
• lemon juice;
• coarse salt;
• pepper.

Preparation:

1. Crush the garlic with the salt, pine kernels and olives using a pestle and mortar (or a blender), then add the finely chopped parsley.
2. Mix the ingredients well adding the olive oil little by little until you get a smooth and creamy consistency.
3. Finally add the lemon juice and season with salt and pepper to taste.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices