1 cup Italian parsley, leaves only
2 tablespoons capers
1 garlic clove
1 anchovy filet
Red wine vinegar, to taste
1/2 cup extra virgin olive oil
1 slice white bread
How to make the Salsa verde:
Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man’s technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!)
Salsa verde was originally known as bagnet verd, (the Piedmontese word for green sauce). Salsa verde is used for boiled meats or fish.
You can make an appetizer by removing the yolks from hardboiled eggs and blending them with the sauce. Refill the eggs withe the salsa verde and refrigerate before serving.