“Bagnet verd” stands for green sauce. It is an important sauce of the traditional Piedmontese cuisine. It can be used with anchovy fillets in the typical recipe “acciughe al verde” but also with “bollito misto”.

parsley anchovies below salt

bread vinegar

a clove of garlic olive oil

Finely grind the parsley the garlic and the anchovies (after having cleaned them from the salt) in a bowl, then add the bread after having steeped it in vinegar. Mix the ingredients well with a wooden spoon and add abundant olive oil.