Aromas from the land of the Riviera,
on your tables... with love

Italian Parsley Salsa

1 big bunch of Italian parsley
2 anchovy fillets in oil
1 tablespoon of pickled capers
2 bread rolls (crumbed)
white wine vinegar
3-4 teaspoons of oil
salt to taste

Put the breadcrumbs into a bowl and sprinkle with the vinegar, just enough to soften it.  Remove the parsley leaves and wash them; drain thoroughly and put them in the blender together with the capers, chopped anchovies and the well squeezed breadcrumbs.  Blend all together until creamy, transfer to a bowl and add a little olive oil.  Mix and add salt to taste.  The salsa is ideal to accompany boiled meat, hard-boiled eggs or mixed salad.