In Piedmont, parsley-based green sauce is a traditional accompaniment to a variety of things. Most frequently, it adorns bollito (boiled meat) or thinly sliced tongue, a regional delicacy. But it also makes an excellent spread on poached or grilled fish, particularly meaty fish steaks like swordfish, monk fish, or blue fish.

Salsa verde also makes a marvelous appetizer: Place anchovies or sardines over toasted bread or crackers, and top this with a spoonful of green sauce. A more elegant version is to arrange several anchovies or sardines in fan-shape on a small plate, then ornament the base of the fan with salsa verde.

1 bunch of Italian (flat-leafed) parsley
3-4 anchovy fillets (preferably preserved under salt; available at Italian food stores)
1 T. capers (optional)
3-4 cloves of garlic
2 slices (or about 1/2 cup) bread, excluding crust
wine vinegar
extra-virgin olive oil
salt to taste

Clean the parsley under running water and dry. Place bread in small bowl and soak with a tablespoon of red-wine vinegar. Put parsley, anchovies, capers, garlic, and bread in a blender. Blend until it becomes a paste, but not too smooth.

(This is a spicy sauce. Adjust to taste by adding more garlic and vinegar for greater pungency, and less for less. Taste for amounts as you blend.)

Transfer paste to mixing bowl. Add salt and olive oil, and mix by hand until the oil is absorbed by the sauce.

Serve with poached fish fillet, thinly sliced boiled tongue, or any boiled meat of your choice. Buon appetito!

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