Italian Salsa Verde Recipe — The Classic Piedmontese Bagnet Verd
Parsley, anchovies, capers, and vinegar — the Piedmontese salsa verde that turns boiled meat into something worth eating. Ready in minutes, keeps for days.
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Salsa Verde
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Ingredients
- Parsley 5.3 oz
- Stale bread approx. 2/3 cup (crumb only) 0.7 cup
- Anchovies in oil 0.4 oz
- Salted capers desalted in water 2 tsp
- Garlic 2 cloves
- Egg yolks firm 2
- Extra virgin olive oil 11 tbsp
- White wine vinegar 4 tbsp
- Black pepper to taste
- Fine salt to taste
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