Salsa Verde

Method

1. Place an egg in boiling water and cook for exactly 9 minutes to obtain a hard-boiled egg.
2. Remove the egg from the boiling water and cool it under cold running water or in an ice bath.
3. Peel the egg and separate the white from the yolk. Reserve the yolk; you can eat the white separately.
4. Clean the parsley by picking the leaves and discarding the thick stems. Wash thoroughly.
5. Dry the parsley leaves well using a salad spinner and pat dry with a clean towel to remove excess moisture.
6. Crumble the breadcrumbs into a small bowl and pour enough white wine vinegar over them to soak. Let sit until soft.
7. Slice the garlic clove and remove the inner germ if you want a milder flavor.
8. In a blender or food processor, add the garlic, anchovy fillets, desalinated capers (and optional cocktail capers if using), the hard-boiled egg yolk, and the squeezed-out soaked breadcrumbs.
9. Season with a pinch of salt and pepper.
10. Begin blending the mixture, then gradually add a drizzle of olive oil while blending to create an emulsion.
11. Add the dried parsley in two or three batches, blending well after each addition and adding more olive oil as needed to reach a smooth, creamy consistency.
12. Taste the sauce and adjust salt and pepper to your liking.
13. Transfer the salsa verde to a container, drizzle a thin layer of olive oil on top, and close with a lid.
14. Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld. If the sauce becomes thick and solid due to the olive oil, let it sit at room temperature before serving.