Salsa di Dragoncello

• ½ ciabatta loaf
• 65 ml (2.½ fl oz) red wine vinegar
• the yolks of

Tear the bread into small pieces, and soak in the vinegar for 20 minutes. Remove, squeeze dry, and chop, ideally with a mezzaluna.

Mash the egg yolks with a fork.

Very gently combine the bread, tarragon, anchovies, capers and egg in a bowl. Stir in the oil.