Non-VegetarianPiemontese cuisine Starters

Bagnet Verd

Name: Bagnet Verd
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Piemontese
Ingredients: 80 g flat-leaf parsley; 30 g stale white breadcrumb; 40 ml Red wine vinegar; 30 g salt-packed anchovies; 1 clove Garlic; 1 item Egg; 120 ml Extra virgin olive oil; 0.5 tsp Fine sea salt; 1 pinch dried chilli flakes

A vibrant Piedmontese green sauce of flat-leaf parsley, vinegar-soaked breadcrumb, anchovies, and garlic. It is the essential accompaniment to boiled meats.

🇮🇹Italy· Piedmont

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 6
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

80 g flat-leaf parsley — leaves only, washed and dried thoroughly
30 g stale white breadcrumb — crustless inner crumb (mollica)
40 ml Red wine vinegar — good quality
30 g salt-packed anchovies — rinsed, boned, and patted dry
1 clove Garlic — germ removed and minced
1 item Egg — hard-boiled, yolk only
120 ml Extra virgin olive oil — mild and fruity
½ tsp Fine sea salt — to taste
1 pinch dried chilli flakes — optional heat

Equipment

•Chef's knife or mezzaluna
•Wooden chopping board
•Small mixing bowl
•Fork
•Small saucepan

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 21 g
carbs: 4 g
fibre: 1 g
protein: 3 g
calories: 210 kcal

Instructions

1
Place the egg in a small saucepan of boiling water and cook for nine minutes.
2
Cool the egg in cold water, peel it, and extract the firm yolk.
3
Place the breadcrumb in a bowl and pour over the red wine vinegar to soak.
4
Finely chop the dry parsley leaves on a board using a sharp knife.
5
Add the rinsed anchovies and garlic to the board and chop everything into a fine mince.
6
Squeeze excess vinegar thoroughly from the breadcrumb using your hands.
7
Mash the soaked breadcrumb and hard-boiled egg yolk in a bowl with a fork.
8
Stir in the finely chopped parsley, anchovy, and garlic mixture.
9
Pour in the olive oil gradually while stirring until you achieve a thick sauce.
10
Season with salt and a pinch of chilli flakes if desired.
11
Rest the sauce at room temperature for two hours before serving.

Chef's tips

Hand chopping with a sharp knife or mezzaluna is vital, as electric food processors bruise the parsley and turn the sauce bitter. Ensure the parsley leaves are completely dry before chopping so excess water does not split the olive oil.

Ingredient substitutions

salt-packed anchovies → high-quality anchovy fillets in olive oil, drained
stale white breadcrumb → gluten-free breadcrumb soaked in vinegar
red wine vinegar → white wine vinegar or apple cider vinegar

Storage

Store in an airtight glass jar covered with a thin film of olive oil in the refrigerator for up to five days.

Reheating

Serve at room temperature; do not heat this sauce.

Common mistakes to avoid

•Using a food processor, which heats the parsley, turning it dark grey and soapy in texture.
•Failing to squeeze the vinegar from the breadcrumb, which makes the sauce unpleasantly sour.
•Serving immediately without resting, which prevents the garlic, anchovy, and vinegar flavours from harmonising.

Serving suggestions

Spoon generously over warm cuts of traditional bollito misto such as brisket, tongue, and cotechino.Serve alongside boiled waxy potatoes or roasted winter root vegetables.Spread over crusty rustic bread alongside mature toma or fresh goat cheese.