Sauce from capers If you like Italian cuisine, then you are probably familiar with one of the most popular in this country of cold green sauces - Salsa Verde. We suggest a little change the original recipe for this sauce, taking capers, mint and parsley as a basis. Capers are the seeds of a very flowering plant in our gardens - nasturtium, but what about mint, and especially parsley, nobody needs to explain. In the original, this sauce is more like a green salad, the ingredients in which are very finely chopped. We will make it more similar in consistence to what we are accustomed to think of as sauce, so we will use a blender. If you do not have it, the garlic can be squeezed through the press, and the rest can be passed through a meat grinder with a fine grate. As a result of your efforts, you will get a universal mint and caper sauce, which is suitable for a huge number of different dishes. Perhaps, it should not be served only for sweet desserts, everything else - fish, meat, pasta, potatoes, pizza, various casseroles and salads - will only benefit from such "accompaniment". In the fridge, mint and caper sauce can be stored for several days.
Ingredients:- Fresh mint 0.5 bunch
- Parsley fresh 0.5 bunch
- Capers 8 pcs.
- Olive oil 5 tbsp. l.
- Table vinegar 1 tbsp. l.
- Garlic 1 clove
- Bread toast 60 g
- Pepper black ground 1 pinch
- Salt 2 pinch
- Step 1 To prepare the sauce you need a small bunch of mint and parsley, capers, a slice of white bread, apple cider vinegar, olive oil and spices.
- Step 2 The greens are good to wash, dry and remove hard stems.
- Step 3 Put 2 tablespoons into a blender. capers, mint leaves and parsley, white bread pulp, olive oil and vinegar squeezed through the garlic press.
- Step 4 Whisk everything to a homogeneous consistency.
- Step 5 In the finished sauce add salt and black ground pepper to taste.