Ciao'd with a white sangria.
In Italy, this tart green sauce is always served with boiled meats and often with fish. It pairs wonderfully with grilled foods, too. If making the sauce for fish, use lemon juice. If you plan to serve it with meat, add red wine vinegar instead.
For 4 servings
2 1/2 tablespoons finely chopped Italian (flat-leaf) parsley
2 tablespoons finely chopped capers
6 flat anchovy fillets, mashed in a mortar or a bowl, or 1 tablespoon anchovy paste
1/2 teaspoon very finely chopped garlic
1/2 teaspoon strong mustard, Dijon or German
1/2 teaspoon red wine vinegar (for meat) or 1 tablespoon strained lemon juice (for fish)
1/2 cup extra-virgin olive oil
Salt, to taste
Put the parsley, capers, mashed anchovy fillets, garlic, and mustard in a bowl and stir, mixing thoroughly. Add the vinegar or lemon juice and stir again. Add the olive oil, beating it vigorously into the other ingredients. Taste for salt and for piquancy. (Add vinegar or lemon juice if you want it tarter, but add very small amounts at a time.) Recipe by Marcella Hazan, The Classic Italian Cookbook, Ballantine Books, 1973.
Note: This sauce can be refrigerated for up to a week. Stir it well again before serving.