Bagnetto Verde Recipe for Bollito Misto
Just like Bollito Misto itself, there are so many different ways of preparing this sauce. It's quite typical to see a recipe in Piemonte to use nothing more than parsley and bread crumbs soaked in vinegar evening it out with olive oil, and pounding it in a mortar until smooth. Here is a version that I use today.
1 bunch of flat leaf parsley, leaves only
1 tablespoon salted capers, rinsed well
2 anchovies
½ cup fresh breadcrumbs
1/8 cup champagne vinegar
1-2 cup extra virgin olive oil
1 hardboiled egg
Sea salt
Using a mortar and pestle, pound the parsley, capers and anchovies with a pinch of salt and a few drops of olive oil. When the parsley has formed a paste, add about a cup of oil, stirring in. Mix the breadcrumbs and vinegar. Grate the hardboiled egg. Mix the mortared parsley, anchovy and capers with the bread soaked in vinegar, grated hardboiled egg, and a pinch of salt and a few more tablespoons of olive oil if necessary.
Bollito Misto Arriva
February 3 - February 7, 2009
>> Make your reservation now
We will be serving a selection of slowly simmered meats from our carello, (our heated tableside cart
imported from Italy) for this traditional Piemontese meal. Coda (oxtail), Lingua (tongue), Testina
(veal head), Capone (chicken), Brisket, Veal breast, and house made Cotechino sausage served with a
selection of sauces including our very own recipe for Mostarda di Cremona and Bagnetto Verde.
>> Website: http://www.poggiotrattoria.com
