Salsa verde from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 139) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep-fried shredded beef meatballs (Polpette di bollito); Boiled veal cartilage and tendons (Insalata di nervetti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 22, 2017

    A simple yet tasty salsa verde, a bit different from others I've made because there's only one herb in this recipe. I serve this with seared flank steak. I forgot to add the anchovies so the flavour was not as complex but very good just the same.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.