How to make Italian Salsa verde for bollito misto
Clean the parsley – wash, dry and chop finely.
Mince the capers, garlic and anchovies until they become a paste.
Slice the stale bread into cubes and put them to soften in the vinegar.
Peel the boiled egg.
Crush the yolk with the breadcrumbs and add them to the anchovy, caper, garlic and parsley mix.
Mix well drizzling in oil (like making a viniagrette) while whisking and season with salt and pepper.