A variation of an italian recipe from Piedmont region, perfect for a summer buffet or like appetizer.


  • For about 20 little portions.

  • • 100 grams of parsley leaves already washed and completely dry

  • • 1 hard boiled egg

  • • 3 salted anchovies, washed and deprived of bones.

  • • 1 tablespoon capers

  • • 50 grams of boiled green beans

  • • 1 tablespoon of ketchup sauce

  • • 1 tablespoon mustard sauce

  • • 1 pinch of salt

  • • 1 freshly ground black pepper

  • • 1 / 2 clove of garlic

  • • 3 tablespoons red wine vinegar

  • • 8 tablespoons of extravirgin olive oil

  • • boiled potato (about 50 grams)

  • • a small handful of breadcrumbs

  • • 5 square bell peppers, different colors.


  • 1.

    I wash and dry the peppers, I remove the tops, the inner white ribs and seeds and then I cut the peppers in small dices. I put aside.

  • 2.

    In a cutter, I insert all the remaining ingredients and cut on high speed until the mixture is homogeneous and there are no more trace of parsley leaves. I add salt if necessary and oil if the mixture is too thick. The mixture must be quite smooth and soft, but not be liquid; in case, I add a little bit of crumbled bread to thicken.

  • 3.

    I put two tablespoons of diced peppers into small glasses with a spoon of green sauce.

  • 4.

    I finish with a grinding of black pepper and serve.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 69kj
  • Fat Total 5g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 73mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This green sauce is perfect also with BOLLITO MISTO (mixed boiled meat).

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