Bagnèt Verd

Name: Bagnèt Verd
Yield: Makes about 2 cups (400 ml); 6 servings
Cuisine: French
Ingredients: Yolk of hard-boiled egg; ¾ teaspoon kosher salt; 2 teaspoons minced seeded jalapeño pepper, optional; ¼ cup (40 g) minced green bell pepper; 6 tablespoons (100 ml) extra virgin olive oil; Freshly ground black pepper, to taste; 2 tablespoons white wine vinegar; 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 water, or as needed

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