I've borrowed THE SILVER SPOON Italian cooking bible from our local library prior to purchasing it. It is a 1200+ page hefty devil covering many aspects of Italian cooking and only recently translated to English.
There are a couple of standard recipes I use to check out new publications, Green Sauce being one of them. Page 74's recipe is very different from any Italian green sauce I've ever made or tasted. I have always used a lot of parsley, often in combination with mint and/or capers. There is but a single sprig of parsley ("1 fresh flat-leaf parsley sprig, leaves only") and "1 dill pickle, drained" for green. The recipe includes the standard oil, anchovy, egg and S&P etc.
If this is a typo, are there more of this caliber in this tome? Or, have I been enjoying, eating and making "gringo" green sauce all these years? What I remember from trips to Italy is much more "herby" tasting and smelling than the SILVER SPOON recipe.
All input will be appreciated but I am holding off buying this book until I get some more information.