Salsa Verde with Anchovies
This is a simple but complex Italian classic condiment. It can be used with grilled meats, fish, and poultry. You can take the anchovy out of this recipe if you want to make a vegan version.
Put <quantity>1</quantity> small piece of sourdough bread in a bowl and cover it with <quantity>¼<unit>cup</unit></quantity> of sparkling water
Let the bread soak the water for 10m until it moistens
Add <quantity>1<unit>tsp</unit></quantity> of garlic paste to a bowl
Remove the bread from the water and squeeze it
Mince the soaked bread and add it to the bowl with the garlic
Chop <quantity>5</quantity> anchovy fillets and add them to the bowl
Chop <quantity>3<unit>tbsp</unit></quantity> of capers. Add to the bowl and mix
Finely mince <quantity>1½<unit>bunch</unit></quantity> of parsley leaves. Add to the bowl and mix
Add <quantity>½<unit>tbsp</unit></quantity> of salt and <quantity>¼<unit>tbsp</unit></quantity> of white sugar. Mix thoroughly
Add <quantity>2<unit>fl oz</unit></quantity> of olive oil and mix well
Transfer to a bowl to serve. The salsa verde with anchovies is ready
Enjoy it with fish or over a toast. For a vegan version, just skip the anchovies
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