Cut and put the stale bread in a small bowl, add the vinegar and leave it aside for a few minutes to soak.

Then put it together with all the ingredients in a blender and blend until you get a rough sauce (this used to be done by hand, usually with a mezzaluna).

Add salt and pepper to taste, but be careful with the salt as some of the ingredients are already quite salty.

Put the sauce in a serving bowl and cover it with some extra virgin olive oil, so that the parsley doesn’t go black. Cover it and keep in the fridge for 24 hours before eating it.

Serve with poached meats, poultry or fish.