(Italian Parsley Sauce)

Ingredients

　　1 slice homemade-type white bread, crust discarded and bread torn into pieces

　　1 1/2 tablespoons red-wine vinegar

　　1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed)

　　2 tablespoons drained capers

　　1 garlic clove, chopped

　　3 flat anchovies

　　1 teaspoon Dijon mustard

　　1/2 cup extra-virgin olive oil

　　In a small bowl soften bread in vinegar, stirring to help bread absorb vinegar. In a food processor blend together bread mixture with remaining ingredients except oil. With motor running add oil in a stream and blend sauce well. Season sauce with salt. Sauce may be made 1 day ahead and chilled, covered.