Bagnet

Name: Bagnet (Anchovy Sauce)
Cuisine: Italian
Ingredients: 1 tablespoon salted capers, prepared and finely chopped; ¼ teaspoon freshly ground black pepper; 3 tablespoons finely chopped flat-leaf parsley; 1 garlic clove, peeled and crushed; 2 hard-boiled egg yolks; 1 tablespoon white wine vinegar; ¼ ciabatta loaf; 6 salted anchovy fillets, prepared and finely chopped; 2 tablespoons extra virgin olive oil

Anchovy Sauce

Preparation info

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

¼ ciabatta loaf
6 salted anchovy fillets, prepared and finely chopped
3 tablespoons

Europe
Italy
Sauce
Pescatarian
Mediterranean

Method

Soak the bread in ½ cup water, then squeeze out the liquid. Mix the bread with the anchovies, parsley, capers, garlic and egg yolks, using a fork. Add the vinegar, oil and pepper.