Original Piedmontese green sauce recipe

Here is the original recipe for the green sauce for Piedmontese boiled meat.

Today exclusively for the friends of Brichome.it we reveal a recipe kept over the centuries by Piedmontese families. Let's discover together the sauce for Piedmontese boiled meat.

We found this recipe that we are revealing to you today in the dustiest of the family recipe books kept by Brichome.

The green bath, also known as green bagnet, it is typically accompanied with boiled meat or veal tongue.

The ingredients.

• a bunch of parsley
• 1 clove of garlic
• 1/2 yellow or red pepper
• 1 or 2 anchovies
• 2 eggs
• 1 slice of bread
• vinegar
• 1 tablespoon of oil
• 1/2 tablespoons of preservesSome ingredients for the green sauce

The procedure

The process for making it the tasty green sauce it is simple but must be observed scrupulously to obtain the desired result. Here are the steps to follow:

• Chop the parsley together with the garlic using the mezzaluna

• Cook the pepper then add it to the parsley together with 1 or 2 anchovies; the ideal would be to use a stuffed chilli pepper that already contains the anchovy and the right seasoning.

• Soak the slice of bread in the vinegar and, after carefully squeezing it, add it to the dough

• Add 2 hard-boiled egg yolks

• To mix and chop the various ingredients we recommend using the traditional crescent which allows you not to chop excessively and at the same time to obtain the correct homogeneity of the mixture

• Add and mix 1 tablespoon of oil and 2 or 3 tablespoons of preserves (the quantity of preserves is subjective and depends on the flavor you prefer to give to the green bathAnd)

Serve in a bowl together with boiled meat.

Enjoy your meal!