Bagnet

Green Piedmontese Dressing for Raw Tomatoes, Boiled Potatoes, or Boiled Fish

This earthy, parsley-green specialty of Piedmont is as good on fish as it is on salad. In addition to the parsley, it is composed of vinegar-soaked bread, garlic, hard-boiled egg yolk, and anchovies. All of it is liquefied in a food processor or blender, which does a job superior to the old Piedmontese hand-chopped method.

Ingredients

  • ½ cup crumb (the soft, crustless part) from good-quality country-style bread
  • ½ cup red-wine vinegar
  • ½ tightly packed cup parsley leaves
  • ½ teaspoon chopped garlic
  • 1 hard-boiled egg yolk
  • 2 or 3 flat anchovy fillets
  • ¾ cup extra virgin olive oil
  • Black pepper in a grinder
  • Salt

Method

  1. Cut up the crumb and put it in a small bowl. Pour the vinegar over it. Let the crumb steep until it is thoroughly soaked, then squeeze the vinegar out of it with your hand.
  2. Put the crumb, parsley, chopped garlic, egg yolk, and anchovy fillets in a food processor. Turn the processor on and, with the motor running, trickle in the olive oil in a very thin stream.
  3. Transfer to a small bowl, add liberal grindings of pepper, taste and add as much salt as it requires.

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