Monday, May 17, 2010
parsley 50 g
salted anchovies n2
clove of garlic
Finely grind the parsley by joining the garlic and anchovies after you clean them very well.
Pour all the chopped things in a bowl, combine breadcrumb after steeped it in vinegar and well squeezed it.
Mix well ingredients with a wooden spoon, add abundant olive oil till the sauce becomes very liquid.
This sauce is traditionally used to accompany the Piedmontese mixed boiled meat.