Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This sauce, which is a classic accompaniment for Bollito Misto, is also great served with any grilled, roasted or barbecued seafood, poultry or meats. This needs to be made as close to serving as possible, as it loses its vibrant colour after a few hours.



Soak the bread in the vinegar for 10 minutes. Squeeze to remove the excess liquid and place in a food processor with the anchovies, capers, garlic, salt and parsley. Process until combined then, with the motor running, drizzle in the oil and process to form a rough paste.

Transfer to a bowl, cover with a thin layer of olive oil, then refrigerate until needed.