Sauce

Italian Salsa Verde

A fresh cold emulsion of parsley, anchovies, capers, garlic, vinegar, breadcrumbs, and olive oil.

What you’ll need

• parsley: 80 g
• capers: 30 g
• anchovies: 25 g
• bread crumbs: 50 g
• red wine vinegar: 35 ml
• olive oil: 100 ml
• garlic: 8 g

How to make it

1. Soak the breadcrumbs in the vinegar for 5 minutes, then squeeze lightly; they should be moist with no free liquid.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.