Salsa Verde

• a handful of fresh parsley
• a clove of garlic
• a dozen

Finely chop the parsley. Pound the peeled garlic with the capers and anchovies in the mortar; add the soaked bread, squeezed of excess vinegar; and pound again. Chop the parsley, pound it in, then season with black pepper, and liberate the mixture by adding several dessertspoons of olive oil, stirring. Used not only with poached and grilled fish, but with boiled meats – see