You may have heard about salsa verde–the spicy green condiment that you may see on your tacos at your local Mexican restaurant. Well, this isn’t that sauce. This is the salsa verde from Italy. It’s similar in that it’s green, but it’s not made with cilantro (coriander) or tomatillos. Instead it’s parsley-centric, and it’s got some great zip from lemon, garlic, capers, and dried peperoncino (crushed chile flakes). It’s the kind of condiment that elevates any meat, like steak, fish, shellfish, grilled lamb, and seared chicken, like my chicken paillard (butterflied chicken breast). You’ll love the versatility of this green sauce so much so that you’ll add it to your repertoire. Make a big batch of Italian salsa verde, transfer it to a jar, and keep in the fridge for up to one week and use it to dress all your meat dishes during the week. Buon appetito!
Get the recipe on my blog Gastronomer’s Guide: https://www.gastronomersguide.com/2023/04/chicken-paillard-butterflied-chicken-breast.html
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Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Avner Kelmer, “Lunch Time”
1 Comment
Looks tasty 🎉