Uncle Giuseppe’s Green Sauce (Bagnet verd piemunteis) is a recipe that was already prepared by my grandparents, who were originally from the province of Cuneo. It’s a great sauce for dressing boiled meats or filling egg whites left after using hard-boiled yolks, as well as spreading on bread and enjoying on its own.

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 6/8 people
Cooking methods: No cooking
Cuisine: Italian

Ingredients

1 bunch parsley ((only the leaves) equivalent to about 2.5 oz)
1.4 oz crumb (of bread (1 small roll))
3.5 oz tomatoes (small (3 cherry tomatoes))
1 pepper (small round ones (about 2.8 oz))
4 pinches fine salt
4 yolks (of hard-boiled eggs)
2 tablespoons white wine vinegar (or 3 tablespoons)
4.2 oz olive oil
1 clove garlic ((optional))

Preparation

First, put plenty of water in a small pot along with the 4 eggs, bring to a boil for about 7 minutes, until they are hard-boiled.
Peel them and set the yolks aside.
Wash the tomatoes and pepper, remove the seeds and also the peel.
To easily peel tomatoes, blanch them for a minute, you will see they peel effortlessly.
Soak the bread crumb in vinegar for a few minutes.
Wash the parsley, dry it well, take only the leaves and chop them with a mezzaluna.
Place the chopped parsley in a blender, add the tomato, pepper, bread soaked in vinegar, hard-boiled egg yolks, salt, garlic, oil, and blend until you get a smooth mixture.
To prevent the parsley from turning black, avoid blending for long, blend in bursts to prevent the mixer from overheating.
The mixture should be smooth and well blended.
The remaining egg whites can be filled with the sauce: they are delicious.