Salsa Verde alla Toscana

Ingredients

• 35 g (1 packed cup) fresh flat-leaf parsley
• 1 medium slice of stale bread (crusts removed (about 40g))
• 1 large egg
• 1 tablespoon capers
• 2 anchovies
• 1 clove garlic
• White wine vinegar
• 40-60 ml (1/4 cup) Extra virgin olive oil
• Salt and pepper

Steps

1. 1

   Cut the crusts from the slice of stale bread and cut the bread into small pieces. Add to a small bowl and cover with white wine vinegar, set aside.

2. 2

   Put the egg in a small saucepan and fill it with cold water. Cover with a lid and bring to a boil. As soon as the water is boiling, remove the lid and put a timer on for 7 minutes.

3. 3

   After 7 minutes, drain the egg into a sieve and run it under cold running water for about 30 seconds. Set aside to cool, then peel the egg from its shell.

4. 4

   Put the parsley (with stalks) in a food processor with the anchovies, capers and garlic. Remove the yolk from the hard-boiled egg and add it to the food processor.

5. 5

   Squeeze the bread to remove the excess vinegar and add it to the food processor, followed by the olive oil. Blend to a smooth sauce, adding more olive oil if needed.

6. 6

   Taste for seasoning and add salt and pepper as needed.