Salsa verde is a cold Italian sauce used as a condiment or dipping sauce. It adds zest to boiled meat and potatoes and is particularly good with fish.
Soak 100ml breadcrumbs in 30ml milk for about 10 minutes. Finely chop 1 hard-boiled egg, 1 anchovy and 2 capers. Add 100ml finely chopped fresh flat-leaf parsley, 1 finely chopped garlic clove and the breadcrumb mixture. Mix well with a fork. Slowly blend in 150ml olive oil until the sauce is smooth and thick. Season to taste. Refrigerate before serving.