Bagnet Verd
A delicious sauce made with parsley Piedmontese anchovy and ideal as a condiment for boiled and tomini and various other dishes. Also present in other Italian kitchens with variations, the green sauce is a condiment that can make the tastiest lunches and dinners and pleasant, ever-present in boiled meat. Composed of parsley, anchovies, bread crumbs, garlic, olive oil, vinegar, egg yolk (not necessary), salt and pepper, green sauce (bagnet verd in Piedmontese) is prepared in late summer, stored in sealed jars and then be consumed during the cold months of the year. | 
Europe
Italy
Piedmont
