Ingredients for 4/5 people:150 g aged pecorino cheese4-5 basil leaves For the classic Salsa Verde:50 g fresh parsley2 salt-packed anchovies1 day old bread roll, just the inside without the crust1 capers in vinegar10 g capers10 tbsp extra virgin olive oil2 tbsp vinegar salt (and pepper) to taste
First of all prepare the classic Salsa Verde: wash the parsley and then pat it dry with kitchen paper. Soak the bread with the vinegar in a cup, then squeeze it out. Clean the anchovies, hard-boil the egg (1) and strain the capers well. Blend all the ingredients in a food processor or, if you prefer bigger pieces and a more rustic flavour, chop them together on a cutting board. Put the mixture in a bowl and pour in the olive oil, mixing well. Season with salt (add pepper or powdered chilli pepper if you prefer a spicy flavour).
Now you’ve prepared the classic sauce, add 150 g of grated pecorino and 4-5 basil leaves ripped up by hand. Mix thoroughly, and if it seems too dense add a little more olive oil.
Use this sauce to prepare small crostini, made with toasted homemade bread. It also goes well with vegetables, both raw and cooked.
- Cooking a hardboiled egg: Boil some water in a small saucepan, add salt and then delicately put the egg in the water (using a spoon); make sure that the egg has been kept at room temperature for at least 10 minutes beforehand, in order to avoid the shell breaking Cook for 10 minutes; strain off the hot water and put the egg in cold water for 1 or 2 minutes. Peel carefully and... it’s ready.