Bagnet Vert (Green Sauce)

By Piedmontese chef Piera at L’Infernot Restaurant and B&B.
 

The traditional recipe was inspired by the Piedmontese chef Piera at L’Infernot Restaurant B&B. You might enjoy this recipe on our tours in Piedmont!

Ingredients for 4 people:

• 2 cups of parsley 
• 1 egg 
• 1 slice of bread
• 1 Tbsp of vinegar
• 3 fillets of anchovies 
• 1 Tbsp of capers
• 1 garlic clove
• 1/3 cup + 1 Tbsp of EVOO
• Salt to taste

Directions:

• Wash, dry and chop the parsley finely. The traditional recipe utilizes the mezzaluna [half moon] and not the blender!
• Hard boil the egg and separate out the egg yolk
• Remove the crust of the bread slice, soak the soft part of the bread in vinegar and squeeze it
• Mince the half garlic clove. (If you love garlic use a whole one!)
• Combine anchovies, capers, egg yolk, 2 Tbsp of squeezed bread, minced garlic and parsley and continue chopping them together very finely
• Put this mixture into a bowl and keep adding EVOO until you obtain a fine sauce
• Taste and adjust with salt as needed

This sauce works as a dip for raw veggies or you can use it to top boiled meat, soft cheese or simply a piece of bread as we do in Piedmont. Buon appetito!