Bagnet Verd is a traditional Piedmontese green sauce made with parsley, garlic, anchovies, vinegar-soaked bread, and extra-virgin olive oil. It is commonly served with bollito misto, boiled meats, vegetables, or fresh cheese.
Place the stale bread in a small bowl and pour the red wine vinegar over it.
Let the bread soak for approximately 10 minutes.
Gently squeeze the bread to remove excess vinegar.
Wash the parsley thoroughly and dry it completely.
Finely chop the parsley, anchovies, garlic, and soaked bread together with a sharp knife.
Transfer the mixture to a bowl.
Slowly stir in the extra-virgin olive oil until the sauce becomes moist and spoonable.
Add a little more olive oil if the sauce appears too thick.
Taste before adding salt, since the anchovies are already salty.
Season with black pepper and a small amount of salt if needed.
Chop the ingredients by hand rather than blending them into a completely smooth purée; traditional Bagnet Verd should retain some texture. Keep the finished sauce refrigerated in a covered container and use it within two days. Its characteristic ingredients are parsley, garlic, vinegar, bread, anchovies, and olive oil.
Cover and refrigerate the sauce for at least 30 minutes so the flavors can blend.
Bring it to cool room temperature before serving.
