Green Tuscan Sauce

The Tuscan green sauce is an accompanying sauce recipe for croutons, meat, fish, vegetables and for lampredotto, the legendary Florentine street food.

What I propose today is not just any recipe, it is the original Florentine recipe of the famous green sauce, the one that you will surely have tasted on the lampredotto if, at least once in your life, you have been to Florence.

The recipe that I propose today was given to me by a Florentine doc who produces the sauce and pours it every day on tens of hundreds of lampredotto sandwiches, which he prepares and sells at the central market, in the San Lorenzo district, under the eyes delighted with tourists and locals.

The Tuscan green sauce is a passepartout, an accompanying sauce that will enrich practically any dish, even pasta!

Ingredients

• 1 bunch Parsley
• 1 tablespoon Pickled capers
• 1 anchovy fillet in oil
• 1 Eggs (boiled)
• 40 g Stale bread
• 2 tablespoons White wine vinegar
• 1 clove garlic (optional)
• 1 tablespoon pine nuts (optional)
• to taste Olive oil
• to taste Salt
• to taste Black pepper

Directions

1. Put the egg in a saucepan, add water until it is completely covered and cook for 10 minutes starting from the moment of boiling.
2. Then remove the hard-boiled egg from the water, let it cool, peel it, remove the yolk and set it aside.
3. Soak in stale bread in a bowl with water and two tablespoons of white wine vinegar, then squeeze and crumble.
4. In a food processor, pour the fresh parsley, the hard-boiled egg yolk, the squeezed and crumbled stale bread, the capers, the gherkin, the anchovy fillet without the bones, the garlic and the pine nuts if you like. Season with salt and black pepper to taste and add a little olive oil. Operate the food processor (or blender) and reduce the mixture to cream, adding more olive oil as needed.
5. Serve the original Tuscan green sauce immediately or keep it in the refrigerator until ready to serve.
6. The Tuscan green sauce recipe is a passepartout, a basic recipe that will help you in a thousand and more occasions. In fact, the Tuscan green sauce can be served on croutons and canapés or it can accompany fish and meat or even boiled vegetables. In Tuscany, in Florence in particular, the green sauce cannot be missing as an accompaniment to the lampredotto, the famous “quinto quarto”, the Florentine street food par excellence.