Bagnet

Name: Bagnet (Green Piedmontese Dressing for Raw Tomatoes, Boiled Potatoes, or Boiled Fish)
Yield: 2 cups
Cuisine: Italy
Ingredients: Black pepper in a grinder; ¾ cup extra virgin olive oil; 2 or 3 flat anchovy fillets; ½ teaspoon chopped garlic; 1 hard-boiled egg yolk; ½ tightly packed cup parsley leaves; ½ cup red-wine vinegar; Salt; ½ cup crumb (the soft, crustless part) from good-quality country-style bread

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

Preparation info

2 cups

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

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

Method

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.
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.<