Friday, June 10

Salsa Verde

So I have a ton of chicken leftover from making the Chicken Noodle Soup, even after putting half of it in the soup.  Here is a recipe for Salsa Verde that goes perfectly with some chicken.  I suggest drizzling a bit on a cold piece of poached chicken breast.  (The sauce is meant to be served cold.)

chicken and salsa verde

Salsa Verde
from The Art of Simple Food

1/3 cup coarsely chopped parsley
grated zest of 1 lemon
1 garlic clove, finely chopped
1 tbs capers, coarsely chopped
1/2 tsp salt
1/2 cup olive oil
ground pepper

Mix everything together and then let it sit for awhile so all the flavors can meld.  Add salt and pepper to taste.  

"meld" is such a great verb

This is actually the first time I have ever tried, let alone made, salsa verde.  I have no idea how I let that happen, but it adds a whole dimension of flavor to the chicken as I imagine it would to any simple dish.

It turns out that salsa verde is (another) green Italian sauce made with olive oil, but unlike pesto, this one is usually also has capers, garlic, and parsley.  It is not just Italian as there is a French version and a German version.  ALSO, in case you were wondering, like my sister and I were, capers are actually flower buds that are not ripe yet.  They come from this prickly plant that is native to the Mediterranean (among other places).  Capers are even mentioned in ancient Sumer's Gilgamesh.  Yay mythology!

I am currently watching Saved!, a classic for anyone who has a decent sense of humor (actually some people reeaaallllly don't get it...), and its soundtrack seriously impacted me during my years of musical development.  Here's one song called "Flowers in the Window" by Travis:

Waters, Alice, Patricia Curtan, Kelsie Kerr, and Fritz Steiff. "Salsa Verde." The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. New York: Clarkson Potter, 2007. 45. Print.

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