Italian Salsa Verde

Ingredients

• 80 g flat-leaf parsley
• 2 tbsp capers, rinsed
• 4 pieces anchovy fillets
• 1 pieces garlic clove
• 30 g stale bread, crustless
• 2 tbsp red wine vinegar
• 150 ml extra virgin olive oil
• 1 tsp Dijon mustard
• 1 pieces hard-boiled egg yolk (optional)

Steps

1. 1
   Soak the bread in the vinegar for 10 minutes, then squeeze it out. It thickens the sauce and softens the acid.
2. 2
   Chop the parsley, capers, anchovies and garlic together on a board with a large knife until fine but still visibly textured.
3. 3
   Resist the food processor — it turns the parsley to a dark paste and releases bitterness.
4. 4
   Scrape into a bowl and mash in the soaked bread and the mustard.
5. 5
   Stir in the olive oil gradually with a fork until it comes together as a loose, spoonable sauce.
6. 6
   Crumble in the egg yolk if using, for richness.
7. 7
   Taste before adding any salt — the anchovies and capers usually supply enough. Rest 30 minutes before serving.