Bagnèt Verd

Name: Bagnèt Verd
Yield: Makes about 2 cups (400 ml); 6 servings
Cuisine: French
Ingredients: ¼ cup (40 g) minced green bell pepper; Yolk of hard-boiled egg; 2 teaspoons minced seeded jalapeño pepper, optional; 6 tablespoons (100 ml) extra virgin olive oil; 2 teaspoons anchovy paste or 2 oil-packed anchovies, rinsed and minced; 2 medium cloves garlic, smashed, peeled, and minced; 1 cup (40 g) chopped flat-leaf parsley; 1 cup (45 g) coarsely torn crustless stale bread (about 2 slices); 2 tablespoons white wine vinegar; 2 tablespoons water, or as needed; Freshly ground black pepper, to taste; ¾ teaspoon kosher salt

Preparation info

Makes about 2 cups 400 ml ) ;
6
servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

There are two classic sauces from the Piedmont for Bollito Misto, a red and a green. This is the green. It is so good that it deserves outings on crudités and Croutons.

Ingredients

2 tablespoons white wine vinegar
2 tablespoons water, or as needed
1

Europe
France
Piedmont
Fish course
Sauce
Pescatarian
Mediterranean

Method

In a medium bowl, pour the vinegar and 2 tablespoons water over the bread. Let stand until the liquid is absorbed and the bread is thoroughly soft. If all the liquid is absorbed before the bread is softened, add another tablespoon of water.

Mash the bread with a fork until smooth. Add the pa