In preparing this particular sauce, I was inspired by the classic Italian green sauce recipe (salsa verde). We use this sauce to accompany Piedmontese boiled meat and Tuscan offal. I needed something that would work well to accompany both fish and meat. So I eliminated the bread to lighten the sauce and added wasabi, to give it a more fresh and pungent taste. Try it cold, but not ice cold, and if you can, use a mortar leaving the mixer tightly locked in the cupboard!
- 3,5 oz (100 gr) fresh parsley
- 1 tbsp wasabi
- 4 tbsp soy sauce
- 3 tpsp extra virgin olive oil
- 1 tsp rice vinegar
- 1 flat fillet anchovie
- 2 hard boiled egg yolks
- 1 tbsp pickled capers
- to taste black pepper
- to taste cooking salt
- to taste table salt
Prepare wasabi green sauce!
Boil the eggs starting with cold and salted water. Count 8/9 minutes from the boil. Then dive them in cold water to arrest the cooking. Now take the mortar
P.S.
To avoid the oxidation of the parsley and in order to obtain a sauce that is perfect in texture, I recommend you use a mortar
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TUNA BELLY SALAD WIT CANNELLINI BEANS AND GREEN WASABI SAUCE
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- 3,5 oz (100 gr) fresh parsley
- 1 tbsp wasabi
- 4 tbsp soy sauce
- 3 tpsp extra virgin olive oil
- 1 tsp rice vinegar
- 1 flat fillet anchovie
- 2 hard boiled egg yolks
- 1 tbsp pickled capers
- to taste black pepper
- to taste cooking salt
- to taste table salt
- PREPARE WASABI GREEN SAUCE! - Boil the eggs starting with cold and salted water. Count 8/9 minutes from the boil. Then dive them in cold water to arrest the cooking. Now take the mortar and crush the parsley along with a few grains of coarse salt (keep into account the sapidity of the anchovy and soy sauce yet to be added). When the parsley is reduced to small pieces add the capers, anchovies, wasabi and the egg yolks of the hard-boiled eggs. If you use wasabi powder, add water separately as directed on the package, until you reach an amount equivalent to 1 tablespoon. Once a homogeneous mixture is obtained, slowly add the olive oil, vinegar and soy sauce. Serve immediately or within a couple of days, covered and stored in the fridge.
- P.S. - To avoid the oxidation of the parsley and in order to obtain a sauce that is perfect in texture, I recommend you use a mortar and avoid steel blades and cooking utensils.
ど忘れ says
05/19/2015 at 6:55 amThat is a great tip especially to those new to the blogosphere.
Brief but very precise info… Appreciate your sharing this one.
A must read article!
Tadi says
02/17/2016 at 6:14 pmIt was a heartbreaking meomnt that early evening when I came home from school, hungry and cold, opened the refrigerator door and took out a dish with leftovers that all this time I thought contained potato salad. To my horror it was something else I cannot remember what it was a memory I erased. Then you broke the news to me that there never was a container with potato salad. O tempora, o tragoedias!