Piedmontese Green Sauce (Piedmont)

Appetizers

These are several version of this sauce. Some omit the capers and/or the egg yolk; thers include finely chopped onions, peppers or pickled gherkins, and dilute the sauce with lemon juice. 

Wash with anchovies, fillet them and chop them finely together with the egg yolk. Add the parsely, garlic, capers and the breadcrumbs, soaked in milk and squeezed dry. Pound this mixture to a paste. very gradually add enough olive oil to make a fairly liquid saice, beating between each addition. Season to taste with salt and pepper.

Serve with boiled mat or fish.