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Home Flavours Traditional Recipes Sauces and Pickled in Oil Green Sauce for Boiled Meats

Green Sauce for Boiled Meats

Green sauceSalsa verde per lesso

Recipe from the northern plains of Emilia Romagna. Among the farming families, it was used to add flavor to chicken and to poached meat, not always lean and with a nice look, it was cooked especially on Sundays.

Ingredients: 1 carrot of about 15-18 cm, 1 tuft of celery of about 15-18 cm, 2 hard boiled eggs, 1 small onion, 1 clove of garlic, plenty of parsley leaves, 1 spoonful of vinegar, one spoon tip full of sugar and one of salt, extra virgin olive oil.

Preparation: on a cutting board, cut the ingredients into small pieces with a half moon knife, one by one, and put them into a bowl. Add the chopped up eggs and the oil, mix with a wooden spoon, until the sauce is soft and easily spread.

Recipe sent by: Fioranna Magnanini - Reggio Emilia

Last modified Dec 10, 2015

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