Salsa Verde Modenese

Summary

Yield	Servings
Source	Giuliano Bugialli's Foods of Italy
Prep time	15 minutes
Region	Italy

This mild green sauce has a base of chopped hard-cooked eggs, parsley, and olive oil, seasoned with garlic, lemon zest, and capers.

It is used with the "Modena Meatloaf Polpettone alla Modenese. This should not be confused with the Piquant Green Sauce that goes with the Genoese Cappon Magro.

Finely chop all ingredients except oil and combine.
Add the oil and mash it together until well blended.
Add salt and pepper as needed, and a pinch of cayenne if you like that.
Refrigerate until ready for use. For a smoother (and quicker) sauce, pulse it in a food processor.

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