Awesome, it looks like you xeroxed the image onto a plate… Amazing job!!!!
I tried this recipe. And loved it. Loved it so much I started tweaking it… Ended up literally changing only one thing… The salsa verde lol. I’ve gone with Aaron Franklin’s salsa verde for BBQ and found it works amazing with sardines. It’s very similar, but slightly different, give it a shot. Works for cooking or for a condiment. Give it a shot:
Salsa Verde Makes about 2 cups
2 bunches flat-leaf parsley
4 cloves garlic
3 olive oil-packed anchovy fillets
1 teaspoon fine sea salt
1/4 cup well-drained small capers
1 cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon rice vinegar
1 lemon
-Pick the leaves from the parsley stems and discard the stems. You should have about 2 cups. Using a chef’s knife and a cutting board, finely mince the parsley, then transfer to a bowl.
-Using the flat side of the chef’s knife, smash the garlic on the cutting board and sprinkle with the salt. Chop and flatten the garlic and salt together until a paste forms. Next, chop the anchovies into the paste, then smear and scrape the mixture back and forth on the cutting board until the ingredients are evenly distributed and you have a fine paste. Scoop the paste into the bowl with the parsley. Finely chop the capers and transfer them to the bowl.
-Add the oil, honey, and vinegar to the bowl and stir to mix well. Finally, using a fine-rasp grater, grate the zest from the lemon directly into the bowl, then stir to mix.
-Make the sauce several hours, but preferably a full day, ahead of serving to allow the flavors to blend. To store, transfer to a jar, cap tightly, and refrigerate for up to 2 months. Bring the sauce to room temperature before serving.
Additionally, I just finely chop, and add, in any green leftover herbs, from my cooking, into the jar. The flavor evolves over time and I top with more oil, works out great for me.
2 Comments
Awesome, it looks like you xeroxed the image onto a plate… Amazing job!!!!
I tried this recipe. And loved it. Loved it so much I started tweaking it… Ended up literally changing only one thing… The salsa verde lol. I’ve gone with Aaron Franklin’s salsa verde for BBQ and found it works amazing with sardines. It’s very similar, but slightly different, give it a shot. Works for cooking or for a condiment. Give it a shot:
Salsa Verde
Makes about 2 cups
2 bunches flat-leaf parsley
4 cloves garlic
3 olive oil-packed anchovy fillets
1 teaspoon fine sea salt
1/4 cup well-drained small capers
1 cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon rice vinegar
1 lemon
-Pick the leaves from the parsley stems and discard the stems. You should have about 2 cups. Using a chef’s knife and a cutting board, finely mince the parsley, then transfer to a bowl.
-Using the flat side of the chef’s knife, smash the garlic on the cutting board and sprinkle with the salt. Chop and flatten the garlic and salt together until a paste forms. Next, chop the anchovies into the paste, then smear and scrape the mixture back and forth on the cutting board until the ingredients are evenly distributed and you have a fine paste. Scoop the paste into the bowl with the parsley. Finely chop the capers and transfer them to the bowl.
-Add the oil, honey, and vinegar to the bowl and stir to mix well. Finally, using a fine-rasp grater, grate the zest from the lemon directly into the bowl, then stir to mix.
-Make the sauce several hours, but preferably a full day, ahead of serving to allow the flavors to blend. To store, transfer to a jar, cap tightly, and refrigerate for up to 2 months. Bring the sauce to room temperature before serving.
Additionally, I just finely chop, and add, in any green leftover herbs, from my cooking, into the jar. The flavor evolves over time and I top with more oil, works out great for me.
Mouth watering…