Recipes > Sauces & Spreads > Genovese Sauce
Chop fine the parsley and garlic. Then mix with some capers soaked in vinegar, the anchovy, yolk, olives, crumb, soaked in vinegar. Grind all these ingredients, rub through a sieve and dissolve in olive oil, dosing right by tasting.
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The Italian Cook Book (1919).
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