The green bagnetto is the name of the green sauce in Piedmont, the place where this sauce was born. The green sauce is perfect for accompanying boiled meat thanks to its fresh and tangy flavor.
This sauce is made quickly, but to get the best results, you need to follow certain precise steps that preserve its flavor and bright green color.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 87.28 (Kcal)
- Carbohydrates 4.20 (g) of which sugars 0.40 (g)
- Proteins 3.51 (g)
- Fat 6.51 (g) of which saturated 1.32 (g)of which unsaturated 0.99 (g)
- Fibers 1.02 (g)
- Sodium 202.36 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 2.65 oz parsley
- 1 egg
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 0.71 oz bread
- 1 tbsp salted capers
- 3 fillets anchovies in oil
- 1 clove garlic
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Blender
Method
In this recipe, we’ll discover how to make the classic green bagnetto: Piedmontese green sauce. With my tips, the result will be a thick, flavorful sauce with a bright green color.
First, I recommend boiling the egg in water to get a hard-boiled egg. It will take 10 minutes for a perfectly cooked egg.
Once the egg is cooked, place it in cold water, let it cool, and remove the shell.
Put a new pot with hot water on the stove and bring it to a boil. Once the water is boiling, dip the parsley and blanch for 5 minutes. When it’s cooked, drain and immediately immerse in cold water.
This step helps fix the color and achieve a green bagnetto, a bright green sauce.
Remove the crust from the bread to keep only the crumb. Now that you have only the crumb, soak it in vinegar to soften it.
All that’s left is to put all the ingredients in a blender and blend until you get a thick sauce. If necessary, add a tablespoon of water to adjust the consistency of the green bagnetto green sauce.
Your green sauce is ready!
Plating Tips:
I recommend placing the boiled meat on the plate and topping it with a generous spoonful of green bagnetto. The green bagnetto pairs well with meat, but don’t overdo it or it will overpower the flavor of your boiled dish.
