In history of Italian and European cuisine Science in the Kitchen and the Art of Eating Well, the full-bodied cookbook Pellegrino Artusi published in 1891, It represents a crucial cornerstone, a point of breakthrough in the historic transition from the old kitchen to modern (https://www.pilloledistoria.it/6594/storia-contemporanea/1800-gara-culinaria-tra-italia-e-francia e https://www.pilloledistoria.it/3000/storia-moderna/cenni-storici-cucina-italiana-dal-rinascimento-allinizio-900).
Although it is a hundred years old now text, which has inevitably some dissonance with respect to the principles of the current dietetic, and targeted with a few tricks of the recipes’Artusi They can easily adapt to the tastes and needs of the twenty-first century diners.
Here below and faithfully, drawing it directly from the book, the recipe for green sauce, a moderately spicy and slightly acidic compound that goes well with many dishes:
“To make the chopped green sauce all together mezzaluna, capers squeezed by vinegar, anchovy, a little onion and garlic very little. Stiacciate the compound glue blade of a knife to make it end and place it in basil, and melt it all, with fine oil and lemon juice. This sauce lends itself well with cold boiled chicken or fish, and glues boiled or poached eggs. Lacking capers, They can serve the peppers” (photo: lacucinaitaliana.it).