Bagnet Vert (Green Sauce)

by Piedmontese chef Piera at L’Infernot Restaurant and B&B

The traditional recipe was inspired by my Piedmontese friend Piera, chef 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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