MypinchofItaly
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Green sauce, in Piedmontian dialect named “Bagnet Verd“, is a typical recipe from Piemonte ( Italian Northwestern region) in which parsley is the main ingredient. It is a perfect accompaniment for boiled meats, cheese (Piedmont tomini), bread croutons or in a sandwich too.
Preparation time 10 minutes
In a blender, or in a mortar, grind the garlic cloves, then add the washed parsley without the stalks and whisk together with the anchovies and hard egg yolk (the egg must boil in boiling water for 8 minutes)
Soften the crumb in wine vinegar. When it is well softened, let it drip a little without squeezing it too much and add it to the chopped parsley.
Finally add the EVOO, a pinch of salt and the salt until the desired consistency is reached. If you have to keep the green sauce for a long time put it in a jar and make sure that the oil covers the sauce.
Preparation time 10 minutes
- A bunch of fresh parsley
- 3 salted anchovies
- 2 peeled cloves of garlic
- 1 hard egg yolk
- 3 or 4 unsalted capers
- 80 g. of stale bread crumbs
- 1 glass of wine vinegar
- 70 ml of extra virgin olive oil (EVOO)
- a pinch of salt
In a blender, or in a mortar, grind the garlic cloves, then add the washed parsley without the stalks and whisk together with the anchovies and hard egg yolk (the egg must boil in boiling water for 8 minutes)
Soften the crumb in wine vinegar. When it is well softened, let it drip a little without squeezing it too much and add it to the chopped parsley.
Finally add the EVOO, a pinch of salt and the salt until the desired consistency is reached. If you have to keep the green sauce for a long time put it in a jar and make sure that the oil covers the sauce.
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