Green Sauce
Sauces
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 4 Salted anchovy fillets
- 3 Boiled egg yolks
- 1 Soup-tbsp bread crumbs
- 20 g Parsley
- To taste Pepper
- 6 Soup-tbsp olive oil
Instructions
- Put all the ingredients into the blender and emulsify until you have a creamy sauce.
- Remove the sauce from the container and place into two sauce boats, one to be seasoned with Aceto Sopraffino and the other with Aceto Sopraffino Riserva.
Notes
From the various tests we ran on a range of food products, it is proven that vinegars are wonderfully suited to the preparation of sauces, as they definitely give additional aromas and flavours. In this specific case, during the preparation of the sauce the traditional white wine ingredient has been replaced by either Aceto Sopraffino or Aceto Sopraffino Riserva, whose flavour and acidity toned down the egg’s sensorial fattiness giving a harmonic taste whilst simultaneously reducing the parsley’s intrinsic acidity. Aceto Sopraffino Riserva also give the sauce some extra spiciness and increases flavour palatability. Aceto Sopraffino and Aceto Sopraffino Riserva definitely add a delightful lightness to the overall flavour.
Organoleptic analysis
OUR VINEGAR
Aceto Sopraffino’s tart flavour is the perfect complement for the green sauce as it adds some harmonious freshness as well as a wonderfully pleasant aftertaste. Adding in bigger quantities of Aceto Sopraffino Riserva compared to the quantity of Aceto Sopraffino added, the tartness and spiciness of the sauce is enhanced. It is the perfect sauce to accompany all boiled meats.
