Green Bath

Thoroughly clean the salted anchovies, removing excess salt and the central bone. Remove whole fillets free of debris, then gently dry them. This process is complete when the flesh appears clean and free of bones; careful preparation prevents the sauce from becoming too salty or having an irregular consistency.

Finely chop the parsley leaves together with the cloves of garlic and anchovy fillets. Work the mixture Blend until you obtain a smooth mixture, free of coarse fragments. The mixture is ready when the parsley retains its green color and the ingredients are evenly distributed, with a distinct, intense aroma.

Immerse the soft bread crumb soak it in half a glass of red wine vinegar, letting it soften completely. Then squeeze it carefully to remove the excess liquid. soft bread crumb It should be moist but not dripping, so it can contribute to the density of the sauce without making it too fluid.

Add the chopped soft bread crumb squeezed, a pinch of salt and the chili pepper previously chopped spicy pepper. Stir until the flavors are evenly distributed. Adjust the salt carefully, as salted anchovies already add saltiness; the mixture It must be compact and fragrant.

Gradually pour in half a glass of extra virgin olive oil and mix. the mixture until you obtain a fine, smooth cream with a good consistency. Work it carefully until there are no dry or separated areas: the mixture should appear shiny, thick, and easily spreadable, without being runny.

Transfer the green sauce to a container and let it rest for at least 12 hours before using. This allows the flavors to meld and the vinegar to blend with the oil and herbs. When finished, the sauce should maintain a creamy consistency and a balanced aroma, with the green parsley clearly visible.