SALSA VERDA A LA PIASINTEINA
It is a modest and dated dish that tastes like home cooking, it’s really liked and it’s simple. The green sauce is a cold sauce common to many different Italian regions, typical of those areas where are prepared the mixed boiled meats. Piacenza’s recipe, compared to others, has the addition of boiled-egg that blends with parsley, garlic, soft inside of bread parts wet with vinegar, olive oil, salt and pepper.
Mince vegetables and boiled-eggs, put the whole inside a casserole with oil, a cup of vinegar, 2 or 3 spoons of red sauce and 2 handful of breadcrumbs, all the ingredients have to be put cold in the pot. Cook for at least 30 minutes mixing it often. It can be conserved for quite some time, putting the obtained sauce in hermetic jars.
(Translated by Laura Fugazzi)