🥫 Sauces & Spreads · Florence, Tuscany
Salsa verde toscana (green sauce)
The bright green parsley sauce that goes on every lampredotto and bollito sandwich in Florence. Every family has its own version. This is the classic one, with anchovies, capers and a little bread soaked in vinegar.
- Prep 15 min
- Cook no cooking
- Makes 1 small jar
Ingredients
- 1 large bunch flat-leaf parsley (about 80–100 g leaves)
- 2–3 anchovy fillets in oil
- 1 tbsp capers, rinsed
- 1 small garlic clove
- 1 slice stale bread, crusts removed
- 2 tbsp white wine vinegar
- 1 hard-boiled egg yolk (optional)
- Extra-virgin olive oil, about 100 ml
- Salt and pepper
Method
- Soak the bread in the vinegar for a few minutes, then squeeze it well.
- Pick the parsley leaves, discarding thick stems, then rinse and dry them thoroughly.
- Chop the parsley, anchovies, capers, garlic, squeezed bread and egg yolk (if using) very finely, with a mezzaluna or a big knife.
- Put everything in a bowl and stir in olive oil a little at a time until you have a loose, spoonable sauce.
- Season with a little salt (anchovies and capers are already salty) and pepper.
Tips
- Chopping by hand keeps the colour brighter than a blender.
- Without the egg it keeps 3–4 days in the fridge under a film of oil.
📜 The story behind it: Lampredotto and Florence's trippai
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes