1 c. fresh parsley, packed tight
2 hard boiled eggs
4 cloves garlic, minced
3 slices good white bread
2 cans anchovies, drained
1 c. wine vinegar to soak the bread in
Salt & pepper to taste
Touch of olive oil & more vinegar to taste

Combine the above in a food processor and process until mixed well. Then enjoy as a spread for crackers or on sliced vine-ripened tomatoes. This is a recipe that my dad Aldo Rosazza made at least once a summer. A real family favorite.