(Italian green sauce - Our recipe)

200 g (7 oz) fresh parsley
10 anchovy fillets, in oil
2 tablespoons capers, in vinegar
1 tablespoon dried chives
2 tablespoons pine nuts
2 eggs
1 medium potato
Extra virgin olive oil
Salt

Time:
preparation: 45 minutes
cooking: 15 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: 11.9 (g)
Total fat: n.c. (g)
Total carbohydrate: 6.1 (g)
Sugars: 0.4 (g)

This recipe has some differences compared to the traditional one. We don't use garlic; we add pine nuts, dried chives, hard-boiled egg yolks. Somebody uses breadcrumbs instead of potato and add gherkins in vinegar. There are many versions. This is our version.
It's very tasty with boiled meat, boiled veal tongue, hard-boiled eggs.
Boil the eggs for 10 minutes; plunging the cooked eggs into very cold water as they are cooked helps loosen the shell. Boil the potato, peel and purée it.
Meanwhile clean parsley removing all the stalks; wash leaves and drain very well. Purée them in a food processor together with the anchovy fillets, capers and pine nuts. Add 2 tablespoons olive oil, if necessary. Transfer the sauce into a bowl; add the dried chives, then the puréed potato and the hard-boiled egg yolks, crushed with a fork. Sometimes we also add the whites, chopped. Season to taste with salt and begin adding the olive oil. It's impossible to say how much oil you have to use. The sauce must be smooth.
Keep in the refrigerator until half an hour before you serve it.

It's impossible to calculate the total calories and fat of this recipe because we can't know the right quantity of the olive oil. It varies every time.
We can only tell you that every tablespoon of the olive oil has 90 calories and 10 g in fat.
The calories without olive oil are 145 kcal (606 kJ).
The fat without olive oil is 8.3 g.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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