Olive oil in Tuscan cuisine
2 cloves of garlic
1 anchovy fillet
6 teaspoons of extra virgin olive oil
50 g parsley
Chopped onion
Salt
Recipe:
Chop the parsley finely, lightly fry the garlic and cut the anchovy into small pieces. Salt to taste. Mix the ingredients together with the olive oil until it takes on the texture of an even green sauce. Excellent with boiled potatoes and boiled dishes in general.
Bread soup