Cristiano enjoying the Green Sauce

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


  • 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! 


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