One small serving of Italian parsley, anchovy and caper sauce, thickened with vinegar-soaked bread.
10 gParsley
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1 gGarlic
5 gBread
4 gAnchovies
0.5 tspWater
3 gCapers
1 tspWine vinegar
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Put all the bread in a small bowl with all the wine vinegar and water. Press it into the liquid and leave for 5 minutes until soft; retain all the soaking liquid because the quantity is measured for this serving.
Finely chop all the parsley. Mash the drained anchovies, capers and peeled garlic with the side of a knife, then chop together with the parsley until very fine. Add everything to the softened bread and mash with a fork.
Stir in all the olive oil gradually until a dense green sauce forms. Season with pepper and taste before adding salt because the anchovies and capers are salty. Serve the entire sauce in one small ramekin as one condiment portion; bread for serving and other accompaniments are not included.