Ingredients

20 g plucked flat-leaf parsley (prezzemolo) 6 - 10 well-drained anchovy fillets 1 tbsp salt capers, rinsed and chopped 1 tbsp finely chopped lemon zest 1 large pinch of chilli flakes 1 clove of garlic 150 ml extra virgin olive oil Fine sea salt 1 tbsp red wine vinegar

Preparation

• Finely chop the parsley and anchovy fillets

• Mix well in a small bowl with the finely chopped lemon zest, capers and chilli flakes

• Peel the garlic clove and grate finely with the microplane grater

• Add the olive oil, stir well and season with salt.

• Keeps in the fridge for several days. Remove from the fridge one hour before use and stir in the vinegar.