Salsa Verde

To prepare the salsa verde, start with the hard-boiled eggs. Heat water in a pot and as soon as the water boils, immerse the eggs 1 which should be covered by the water and cook them for about 8-9 minutes 1 then let them cool for a moment before peeling 2. Finally, sieve the yolks into a container 3.

Then remove the crust from the bread 4 and cut the crumb into pieces which you will pour into a bowl along with the vinegar 5. Let it soak for about ten minutes. Meanwhile, peel, halve, and remove the germ from the garlic 6, that is, the central part.

Rinse the capers repeatedly under running water to desalinate them 7 and chop them together with the garlic and anchovies 8, pressing down on the mince with a knife to crush it well to get a well-blended paste 9

which you will pour into the bowl with the yolk 10. Squeeze the breadcrumbs with your hands and add them to the bowl 11. Finally, finely chop the parsley leaves, well washed and dried 12

and also pour these into the container 13 along with a pinch of salt and pepper. Mix thoroughly and sprinkle with the extra virgin olive oil 14. Let it rest at room temperature for a couple of hours and your green sauce is ready to accompany the dishes you like the most, from boiled meats to fish to bruschetta 15!