Italian Regional Recipes

Parsley and Vinegar Sauce from Piedmont

This sauce is called ‘bagnet verd’ in the dialect of Piedmont, which means ‘small green bath’. It’s a great way to bring an interesting twist to boiled meat or to a cheese platter.

If you prepare an Aromatic Beef Broth for Tortellini, you can serve the meat used for the broth as a second course, accompanied by this sauce.

Makes: about 300 ml of sauce | Preparation time: 10 mins

  • Parsley, fresh: 300 g
  • Breadcrumbs: 90 g
  • White wine vinegar: 150 ml
  • Extra virgin olive oil (EVOO): 90 ml
  • Salted anchovies: 3
  • Garlic: 2 cloves
  • Eggs: 1 yolk
  • Capers, unsalted: 1 tsp
  • Salt: to taste


Boil the egg until it is hard-boiled; it will take about 8 minutes. Discard the white. Peel the garlic.

Place the parsley, the anchovies, the garlic and the egg yolk in a food processor and blend until the mixture has a homogeneous texture.

Soak the breadcrumbs in the vinegar; once most of the vinegar has been absorbed, gently squeeze the breadcrumbs and add them to the parsley mixture.

Pour in the olive oil and season the green sauce to taste.

Tip: This sauce is best when eaten fresh – but if you want to store it for a couple of days, put it in an air-tight jar; make sure the top layer of the sauce is covered by at least 5 mm of olive oil.

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