The Italian Salsa Verde is fresh and vibrant, a little bit salty but healthy. It is outstanding on lingua bollita/Italian boiled beef tongue, lingua salmistrata / salt-cured beef tongue, bollito misto/mixed boiled meat, grilled meat and fish, beef steak
Ingredients:
* 1 tbsp full of salted capers, rinsed in cold water
* 1 or 2 anchovy fillets in olive oil
* 1 garlic clove, peeled
* 50g of flat-leaf parsley, fresh
* 1/4 of small size potato, boiled
* Fine salt to taste (optional)
Procedure: please watch till the end and please add cooking tips in the comment section, please like, and don’t forget to SUBSCRIBE.
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