This earthy, parsley-green specialty of Piedmont is as good on fish as it is on salad. In addition to the parsley, it is composed of vinegar-soaked bread, garlic, hard-boiled egg yolk, and anchovies. All of it is liquefied in a food processor or blender, which does a job superior to the old Piedmontese hand-chopped method.
© 1986 Marcella Hazan estate. All rights reserved.