- 5 oz parsley, finely chopped
- 1 ¾ oz crustless white bread
- 1 clove of garlic
- 1 teaspoon capers
- 1 anchovy
- 1 hard-boiled egg
- extra virgin olive oil to taste
- salt to taste
- vinegar to taste
10 minutes preparation
Wet the bread with vinegar.
When the bread is softened, squeeze it and pass it through a sieve.
Chop the parsley, before using it wash and dry it well to avoid the process of fermentation that causes a bitter taste.
Chop the capers, the boiled egg and anchovy and mix the bread crumbs to the bread, parsley and garlic.
Throw the garlic away before serving the sauce if you leave it whole, but to get a more intense flavor mince it and add it to the other ingredients. Add the oil until all the ingredients are covered and season with salt.
This sauce is usually used to accompany boiled meats.
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