in Italy

Salsa Etrusca for pasta or bruschetta

updated

Spread the love

Ingredients for 4 servings:

  • 100 g Parmesan or Pecorino
  • 1 egg(s), hard-boiled
  • 100 g olives, pitted
  • 2 garlic cloves
  • 1 chili pepper(s)
  • 2 anchovies, pickled in oil
  • 150 g tomatoes, dried in oil
  • 10 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Grate the cheese. Drain the tomatoes and anchovies. Chop everything with a mincing knife and then puree it with the oil. Let it sit for at least 2 hours. If using it for pasta, mix the sauce with a little pasta water. For bruschetta, spread it plain on bread. The leftovers will keep in the fridge for a few days. Tip: I freeze the sauce and take it out as needed.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blueberry cake

Spelt and quark pancakes