There are several versions of this Piedmontese sauce, which is derived from bagnet verd. It accompanies many different dishes, including batsoa and bollito misto. Chopped chilli is sometimes added.
- 1 soft white bread roll
- A little white wine vinegar
- 8 salted anchovy fillets, rinsed and drained
- 25g salted capers, rinsed and drained
- 1 garlic clove, peeled
- 1 large bunch of flat-leaf parsley
- Extra virgin olive oil to emulsify
- Break up the bread roll and soak it in wine vinegar to cover for a few minutes, then squeeze out all excess liquid and whiz in a blender or food processor to make crumbs.
- Very finely chop the anchovies, capers, garlic and parsley, using a knife (not the food processor) and mix with the breadcrumbs. Stir in enough olive oil to emulsify and make a very dense sauce. Serve with bread or grissini as an antipasto, or as an accompaniment to meat dishes.