The recipe for a classic sauce monferrina ideal for accompany mixed boiled meats.
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The Bagnèt Verd is a fluid consistency and sauce of green color.
The original recipe was written by Giovanni Vialardi, Chef and pastry chef to Carlo Alberto, dating back to the 19th century and is contained in the book “Bourgeois Cuisine”
Ingredients
- Onion,
- garlic,
- eggs,
- bread crumb,
- parsley,
- oil, vinegar, salt, pepper, a pinch of sugar.
Several variants are widespread: some do not put sugar and add anchovies and/or spoons of tomato puree; other, in place of pepper, use chili.
Preparation
Parsley and garlic should be washed, dried, finely chopped and mixed with two egg yolks sodi. You add breadcrumbs, softened and soaked in vinegar, the oil, the salt, pepper and a pinch of sugar until you have a smooth sauce and leaking. Let rest a day and then is ready for consumption.
MONFERRATO RECIPES – The Green bath from Monferrato.TV
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