In many Italian regions, ther’s no Christmas without boiled meats and no boiled meats without green sauce.
Anyway, the green sauce is a MUST, perfect to combine with many other meat dishes. Here for you two versions to combine with two different dishes: my grandmother green sauce and the famous Gambero Rosso cooking school one. Choose your favourite!
And Merry Christmas, of course.
1) MY GRANDMOTHER GREEN SAUCE (for BOILED MEAT)
INGREDIENTS
1 sprig of parsley
1 clove of garlic
white wine vinegar to taste
evo oil to taste
salt to taste
.
METHOD
Wash and dry parsley very well, then chop it very thinly together with garlic.
Pour the minced in a little pan, cover with excellent evo oil and add a bit of white wine vinegar, according to taste. Warm the sauce up just until tepid (it has not to cook!) and serve it with boiled meat.
It’s delicious!
2) GAMBERO ROSSO COOKING SCHOOL GREEN SAUCE (for MEATBALLS MADE WITH BOILED MEAT)
INGREDIENTS
1 sprig of parsley
40 g of bread crumb
1 anchovy in oil
1 hard-boiled egg yok
1 tbsp of white wine vinegar
1 clove of garlic
evo oil
METHOD
Wash and dry parsley very well. Pour vinegar onto bread crumb and drain it after few minutes. Put all the ingredients in a blender: parsley, rinsed anchovy, bread crumb, hard-boiled egg yok and garlic. Add evo oil and mix until creamy. Add salt and serve with boiled meats meatballs. (Click here for Ginger for Breakfast recipe).
