I've just heard Alasdair Scott Sutherland talking about his interesting new book on BBC Radio London. It's called The Spaghetti Tree: Mario and Franco and the Trattoria Revolution and looks at the growth of Italian restaurants in Sixties London, and in particular, the careers of Franco Lagattolla and Mario Cassandro; former waiters at The Mirabelle who opened the starry La Trattoria Terrazza in Romilly Street, Soho, in 1959; subsequently patronised by the likes of David Bailey, Michael Caine and Princess Margaret (I'm finding that "Princess Margaret ate here" is fast becoming a favourite mantra).
Franco Lagattolla published his own cookbook (with illustrations by Enzo Apicella) in 1978. It's called: The Recipes that Made a Million. Here's his recipe for Salsa Verde. Do you remember all the trouble and angst I had to go through when I attempted to make Elizabeth David's walnut sauce? Franco's version leaves out the walnuts, and is quite definitely served cold:
"Soak two tablespoons of fresh, white breadcrumbs in vinegar and then squeeze them out. Work one hard-boiled egg yolk to a paste, mix together with the bread and add four tablespoons of very finely chopped parsley, one finely chopped garlic clove and one teaspoon of chopped capers. Blend in one cup of olive oil. Season with salt and milled black pepper. If necessary, sharpen with a little more vinegar. Let this piquant sauce stand for at least one hour."