“Bagnet Vert” is a traditional condiment in Piedmontese cuisine, usually served alongside the “Gran bollito” (boiled mixed meat).
It also is a component of other tasty preparations.
Simply spread on sliced homemade bread, green sauce is the tastiest of snacks.
It is a great appetizer on thin boiled veal tongue slices which have been let to cool.
It marries perfectly with salt-cured anchovy fillets, after they have been well cleaned and let to rest in the sauce for a few days (“Anciue al vert”) and matches perfectly with the fresh cheese typical of the Piedmontese territory (“Tumin al vert”).
|Dimensions||9 × 7 × 7 cm|
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