Monday, April 8, 2019

Salsa verde with petals

I usually make this when I have some stale bread and lots of parsley. Also when I have some leftover vinegar from a pickle jar. Waste not waste not!!

Soak the bread with the vinegar (if you don't have vinegar from a pickle jar use white wine vinegar - do not use dark vinegar!). Add one hard boiled egg, a few capers, and all the parsley you can find (stalks good too!). Blend. Add more vinegar if too thick, and also a little extra virgin olive oil. Add salt to taste and blend until smooth. Add a few more capers (whole) and petals and stir. I used Friarielli flowers (cime di rapa), nasturtium and borage flowers here. Leave some on top for decoration.

In Italy salsa verde is usually served with boiled meat, but as I don't eat meat I like it with boiled eggs, and also with bread, or as a dip.

Photos and Recipes by Alessandra Zecchini ©


  1. Always nice to see edible flowers being included.

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