Bagnet verd

Bagnet verd is an Italian green sauce that dates back to the Middle Ages. Originating from Piedmont, the sauce is prepared with a combination of parsley, garlic, anchovies, egg yolks, bread, olive oil, and vinegar. The anchovies and garlic are finely chopped, the egg yolk is crushed, the bread is soaked in vinegar, and all of these are then combined with salt, pepper, and the remaining ingredients until the sauce develops a creamy consistency.

For an even stronger-tasting sauce, capers are sometimes added to the mix. Bagnet verd is traditionally used with boiled meat or grilled Tomino chese.