 | Rinse and dry the parsley, then remove the stems, they are toxic |
 | Chop finely the parsley |
 | Add the parsley to the anchovies, add the capers rinsed and squeezed to dry, add the cucumbers |
 | Add the lemon juice to the vinegar and spill into the blender after filtering |
 |
 | Add olive oil and blend until a homogeneous cream |
 | condense with grated bread and blend again: the sauce must not be too fluid, but creamy. Control acidity and add salt |
 | put the sauce into a sealed box for avoiding it to become black before using |
