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4–6
Easy
Published 2005
There are several versions of this Piedmontese sauce, which is derived from bagnet verd. It accompanies many different dishes, including batsoa and bollito misto. Chopped chilli is sometimes added.
Break up the bread roll and soak in wine vinegar to cover for a few minutes, then squeeze out all excess liquid and whiz in a blender or food processor to make crumbs.
Very finely chop the anchovies, capers, garlic and parsley, using a knife (not the food processor) and mix with the breadcrumbs. Stir in enough olive oil to emulsify and make a very dense sauce. Serve with bread or gri
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