Genovese Salsa With Anchovy And Egg

Ingredients

• 1 sprig parsley, chopped fine
• 1/2 clove garlic
• 1 tbsp capers, soaked in vinegar
• 1 anchovy fillet
• 1 hard-boiled egg yolk
• 3 pitted olives
• 1 slice bread, soaked in vinegar
• Olive oil, for serving

Method

1. 1 Chop the parsley and garlic finely.
2. 2 Soak the capers and bread crumb in vinegar.
3. 3 Grind all ingredients together, including the anchovy, egg yolk, olives, and soaked bread.
4. 4 Rub the mixture through a sieve.
5. 5 Dissolve the paste in olive oil, adjusting to taste.