Jerusalem Salsina Verde
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
this is an accompaniment traditionally provided for the Pesach (passover) seder table sliced meatloaf, polpettone. It is a very old recipe that originates with the Jews of the Italian Piedmont. It makes a lovely sauce over whole-grain pasta or tossed with farro. I added a teaspoon of ground Aleppo red pepper.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 ounces flat-leaf parsley sprigs
- 1 clove garlic crushed
- 1 tablespoon capers
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 large egg hard boiled and peeled
- 2/3 cup olive oil
- 3 tablespoons bread crumbs preferably fresh
- Carbohydrate 5.54828300102087 g
- Cholesterol 93.5816667010781 mg
- Fat 17.0043597956747 g
- Fiber 0.805879624288219 g
- Protein 2.97499500095481 g
- Saturated Fat 10.1987842350849 g
- Serving Size 1 1 Serving (63g)
- Sodium 235.807665469803 mg
- Sugar 4.74240337673265 g
- Trans Fat 1.37609859763895 g
- Calories 183 calories
Put all the ingredients in a food processor and pulse to a coarse consistency. Or for the rustic look, chop the parsley, capers and eggs by hand and stir together with the rest of the ingredients. Taste and adjust the seasoning.
