|Snowshoeing in Frisco and Skiing Copper Mt Colorado|
|Friends at the potluck|
Bagnèt Verde Piemontese or
Green Sauce or "Bath" Piemontese Sauce
1-2 large fistfuls of parsley, washed and dried
2 garlic cloves
2 whole or 4 fillets of anchovies in salt, cleaned (in oil if you can't find those in the salt)*
1 T capers in salt, washed to remove the salt
1 hard boiled egg **
2 c (bicchieri) olive oil
1/2 c (bicchiere) vinegar, white wine, red wine or apple cider all are nice
salt if needed to taste
The easy way would be to buzz it all up in the food processor, but my mother in-law would not approve as it would not have enough texture.
I hand chop all the various ingredients fine or sometimes I use a mezzaluna (curved knife with two handles) to get a uniform texture.
I place all of the chopped ingredients in a bowl and mix the oil and vinegar in to taste adjusting any of the ingredient quantities if I feel it needs more or the flavor isn;t well blended.
Serve at room temperature. This will keep a few days in the refrigerator also, so you could make it ahead of time.
Spoon liberally over your cooked meats and enjoy.
** Some make the sauce with the egg yolk only and use a slice of soft white bread chopped uo to thicken. Our family is more practical and we add the whole boiled egg, chopped fine.
* Anchovies and capers that are preserved have more flavor once the salt is removed than the anchovies in oil or capers in vinegar. You may need to adjust the seasoning depending on which variety of these two ingredients you use. Do not add any salt without tasting first and you might want less vinegar if your capers were preserved in vinegar.