Sauces for Bollito Misto

Salsa Verde

This tart green sauce is always served with boiled meats. Vary the proportions and ingredients according to taste. This sauce is best if made several hours in advance.

4 T. parsley leaves, finely chopped
2 T. capers, finely minced
6 flat anchovy fillets, mashed
2 tsp. garlic, finely minced
1 T. onion, finely minced
2 T. red wine vinegar
1/2 C. OO
S & P

Combine parsley, capers, anchovy fillets, garlic and onion in a bowl. Stir in the vinegar and slowly add the olive oil 1 T. at a time. Season to taste.
This sauce can easily be made in the food processor.

Optional additions:

walnuts, finely chopped
Dijon mustard
cornichons, chopped

Mostarda di Cremona

Although many variations of mostarda are made in Italy, the best known is the mostarda di Cremona. Whole or sliced candied fruits such as cherries, figs and pears are preserved in a clear sweet, mustard piquant syrup. This can be purchased in an Italian specialty food shop.

Zabaione aceto

This very old recipe is made like the classic Piedmontese egg-based dessert but red wine is used in place of Marsala, resulting in a very elegant tangy foam.

4 egg yolks
1/2 C. sugar
1/2 C. red wine vinegar

Put the egg yolks and sugar in the top of a double boiler. With a wire whisk or a hand held mixer, beat until pale yellow and creamy. Set the mixture over almost boiling water and slowly add red wine vinegar. Continue beating until the mixture begins to foam and swell into a light soft custard like mound. Spoon it into a serving bowl and serve immediately.

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