Recipes > Sauces & Spreads > Genovese Sauce

Genovese Sauce

Salsa genovese


  • 1 sprig of parsley
  • 1/2 clove of garlic
  • capers
  • 1 anchovy
  • 1 hard yolk of egg
  • 3 pitless olives
  • 1 crumb of bread as big as an egg
  • vinegar
  • olive oil


Chop fine the parsley and garlic. Then mix with some capers soaked in vinegar, the anchovy, yolk, olives, crumb, soaked in vinegar. Grind all these ingredients, rub through a sieve and dissolve in olive oil, dosing right by tasting.


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The Italian Cook Book (1919).

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