Anchovies in green sauce

Begin by preparing the salted anchovy fillets: rinse them very well under cold running water to remove excess salt, then gently pat them completely dry with paper towels. Set aside.

Place the fresh parsley leaves, peeled garlic, and rinsed capers into a food processor. Pulse until very finely chopped, almost a paste. Alternatively, chop by hand with a sharp knife until extremely fine.

In a separate small bowl, mash the hard-boiled egg yolks with a fork until smooth.