Jerusalem Salsina Verde
Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012. This is an accompaniment traditionally provided for the Pesach (Passover) seder table, sliced meatloaf, polpettone. It is a very old recipe that originates with the Jews of the Italian Piedmont. It makes a lovely sauce over whole-grain pasta or tossed with farro. I added a teaspoon of ground Aleppo red pepper.
Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012. This is an accompaniment traditionally provided for the Pesach (Passover) seder table, sliced meatloaf, polpettone. It is a very old recipe that originates with the Jews of the Italian Piedmont. It makes a lovely sauce over whole-grain pasta or tossed with farro. I added a teaspoon of ground Aleppo red pepper.
- Carbohydrate 5.54828300102087 g
- Cholesterol 93.5816667010781 mg
- Fat 17.0043597956747 g
- Fiber 0.805879624288219 g
- Protein 2.97499500095481 g
- Saturated Fat 10.1987842350849 g
- Serving Size 1 1 Serving (63g)
- Sodium 235.807665469803 mg
- Sugar 4.74240337673265 g
- Trans Fat 1.37609859763895 g
- Calories 183 calories
Step-by-step
- Put all the ingredients in a food processor and pulse to a coarse consistency. Or for the rustic look, chop the parsley, capers and eggs by hand and stir together with the rest of the ingredients.
- Taste and adjust the seasoning.
Texture Mechanics in Emulsion-Based Herbs
Using a food processor to break down flat-leaf parsley creates micro-particles that suspend quickly in olive oil, but the blade speed also generates friction heat. This heat oxidizes chlorophyll rapidly, turning bright green leaves dull if processed past ten quick pulses. Hand-chopping with a chef's knife preserves cell walls rather than rupturing them indiscriminately. This mechanical difference keeps the capers and hard-boiled egg suspended in a coarse matrix without turning the condiment into a puree. Pulse the machine in short bursts, scraping the bowl down after three rotations to ensure uniform particle size.
Adapting for Dietary and Pantry Shifts
Fresh bread crumbs act as a vital mechanical binder, absorbing precisely 0.5 ounces of olive oil per tablespoon to stabilize the liquid phase. For gluten-free adjustments, substitute white rice flour at a 1:1 ratio by volume, though the starch requires an extra five minutes of resting time to hydrate fully in the vinegar and lemon juice mixture. Hard-boiled egg yolks contribute natural lecithin, functioning as an emulsifier that bridges the gap between the aqueous citrus juice and the fat. Store the finished sauce in a glass jar sealed with a tight lid for up to forty-eight hours at 38 degrees Fahrenheit. Beyond two days, the raw garlic compounds intensify sharply, overpowering the delicate herbal notes of the parsley.
