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Green Sauce
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The Modenese salsa verde was born in the rural world because of the need to preserve for a longer period of time those vegetables that were abundant in the summer months
The Modenese salsa verde was born in the rural world because of the need to preserve for a longer period of time those vegetables that were abundant in the summer months, such as parsley, which would otherwise have been wasted.
How to Use:
Use it to prepare croutons, sandwiches and bruschettas for your aperitifs. It is an excellent dressing for a fresh summer salad, meat and fish, Serving it together with boiled meat on feast days is an old custom, still very widespread. A simple and poor recipe, but absolutely delicious and fascinating for its colour.
Ingredients:
vegetables in varying proportions 80% (peppers, carrots, celery, onion, parsley 17%), wine vinegar*, sunflower oil, salt, sugar, capers, ANCHIVIES, garlic. *SULPHITES
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Data sheet
- Weight
- 190 g
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The Modenese salsa verde was born in the rural world because of the need to preserve for a longer period of time those vegetables that were abundant in the summer months