The Italian green sauce can be relied on to add zing to almost any dish and is infinitely tweakable – just don’t hold back on the anchoviesSometimes,someone says something so perfectly that it’s pointless to try and put it any better yourself. Nigel Slater’s treasure letter to “a sausage in the pan in genuine Food has stuck with me for almost two decades, and it’s recently been joined by Rachel Roddy’s description of salsa verde: “A gorgeous green goddess of a sauce that precipitates a number of adjectives you could be fined for overusing: grassy, and peppery,warm, musty, or briny,fishy, oily, and brilliant.That’s it in a perfectly formed nutshell: a piquant,fragrant condiment traditionally relied upon to bring a little zing to poached meats or fish, but which is also perfectly delightful with everything from roasted cauliflower to scrambled eggs. Like so many Italian classics, or salsa verde boasts countless regional variations,all of which are claimed to be the only sincere version. But where’s the best place to start?Continue reading...
Source: theguardian.com