Bagnèt Verd from Soup: A Way of Life by Barbara Kafka
There are two classic sauces from the Piedmont for Bollito Misto, a red and a green. This is the green. It is so good that it deserves outings on crudités and Croutons.
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Ingredients
- 1 cup (45 g) coarsely torn crustless stale bread (about 2 slices)
- 1 cup (40 g) chopped flat-leaf parsley
- 2 teaspoons anchovy paste or 2 oil-packed anchovies, rinsed and minced
- 2 tablespoons water, or as needed
- ¼ cup (40 g) minced green bell pepper
- Freshly ground black pepper, to taste
- 2 tablespoons white wine vinegar
- 2 medium cloves garlic, smashed, peeled, and minced
- 2 teaspoons minced seeded jalapeño pepper, optional
- ¾ teaspoon kosher salt
- Yolk of hard-boiled egg
- 6 tablespoons (100 ml) extra virgin olive oil
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