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Green sauce

Green sauce

Green sauce recipe of of 23-03-2013 [Updated on 29-08-2018]

There green sauce is a Piedmontese sauce made with parsley, capers and anchovies, in dialect it is called bagnèt verd and usually accompanies meat dishes, especially boiled meat, but I found it very tasty even spread on croutons. The recipe is very simple, it is prepared quickly, and can be kept in the fridge for several days so as to keep it ready for any occasion to flavor dishes that need "a shot of life";) As you can see, yesterday I honored the kitchen of the deep south and today I tried to do it with the north one, after all the kitchen can keep us all united, right? I leave you to the recipe of green sauce and I wish you a good day, I had to cancel my weekend in Cilento because the puppy has a fever and we are again struggling with lactic ferments and aerosols; / Okay, it will pass and we will take it to the sea as soon as it gets better, dock to those who pass through here.


How to make green sauce

Boil the water in a saucepan, dip the egg into it and cook for 8 minutes to make it hard. Eliminate the white and keep the hard-boiled yolk aside.
Wash the parsley, dry it, remove the hardest part of the stalks.

Crumble the bread in a bowl and pour over the vinegar, stir and let it soften.

Put all the ingredients in the mixer and chop until you get a homogeneous mixture.

Season with salt and pepper and add the oil slowly, mixing well.

Put the green sauce obtained in a bowl, cover with plastic wrap and keep in the fridge for a couple of hours before serving to accompany your dishes.

Green sauce

Shred the bread, spread it on a plate and pour the vinegar over it to soak it.

Chop the parsley very finely with the knife, then transfer it to a large bowl.

Slightly squeeze the bread and chop it together with the peeled and crushed garlic, the gherkins, capers and anchovies combined with the chopped parsley.

Sift the egg yolks into the mixture, add salt, then mix well, pouring the oil slowly.

Try other tasty recipes of homemade sauces

Let's go around the world with everyone's favorite meat sauces! Let's start with one of the most famous, the yummy barbecue sauce, also called BBQ sauce. This condiment, typical of American cuisine, is usually used for grilled meats: hamburgers, pork ribs, pulled pork and so on & # 8230

Hollandaise sauce (a cousin of mayonnaise), on the other hand, accompanies more delicate flavors, such as those of vegetables, fish or white meats.

Finally, there is the guacamole sauce, a condiment based on avocado of Mexican origin: this cream can be served as it is, perhaps to dip nachos during the aperitif, but it is also perfect for meat and fish if you want. add a fresh and original touch to your dishes.

Information on the main allergens

This list of allergens (ref. & QuotEUFIC & quot) is for information only. Each ingredient or technological adjuvant used in the preparation of foods that provoke food allergies or intolerances must be reported on the labels of the products on sale or in the menus offered in the catering places.

Classic green sauce with capers

1) Prepare the ingredients. Firms 1 egg in a saucepan with cold water, cooking it for 8-9 minutes from boiling. Drain it, put it under a stream of cold running water and peel it. Rinse 30 g of capers to remove the salt, then cover them with water, changing it at least 3-4 times. Soften 30 g of crumbs bread fresh with 3 tablespoons of White vinegar and little water, then squeeze it. Peel 1 clove of garlic. Clean 200 g of parsley (2 large bunches), wash the leaves and dry them. Desalt 3 anchovies washing them under cold running water and, if necessary, remove their entrails and bones in order to obtain fillets. Drain the capers and squeeze them. Also drips 3 pickled sweet and sour gherkins, add them to the parsley, capers, breadcrumbs and anchovy fillets.

2) Blend the sauce. Put all the ingrediants in the mixer with 1/2 glass of extra virgin olive oil and mince them. Merge theboiled egg shelled, little salt And pepper and at the same time pour a second 1/2 glass of oil flush. Blend until the ingredients are blended, in order to obtain a homogeneous sauce.

3) Put it in the jars. Using a spoon, pour the classic green sauce in sterilized and dried jars. Fill them, leaving a space of about 2 cm from the edge and cover the bagnet vert with 1 finger of extra virgin olive oil. Close them tightly with the cap and place them in the refrigerator, until ready to use them.

There green sauce in a jar it can be kept for 4-5 days, bring it to the table with boiled meat, as per Piedmontese tradition, or with aged cheeses, grilled and steamed vegetables. If you feel like it, you can also turn it into a handmade gift in the kitchen: attach a note to each of your preserves with a list of ingredients, methods, storage times and advice on dishes to match it with.

Spicy green sauce

To start, cut the garlic in half, remove the inner core and put it in a blender together with the seeded green chilli rocket, the onion in pieces.

Operate the mixer for a few seconds, chopping everything until you get a homogeneous green sauce.

Pour the sauce into a saucepan and cook it for 15-20 minutes, adding a drop of water if it gets too dry.

Let the sauce cool before using it as an accompaniment to grilled or boiled meats, or, if you like, even as a sauce for pasta.


Acquacotta and fantasy

For this month's theme of Italy on the plate, "Wild herbs and aromatic plants", I chose parsley, not because it is typically Tuscan, but because it is the basis of green sauce, a sauce that in Tuscany is made in a way particular, that is, with the addition of some ingredients that usually do not appear in the classic green sauce of Italian or regional cuisine, such as the Piedmontese bagnèt verd.

The ingredients that differentiate it are the pickled gherkins or, if desired, other pickles, as well as the boiled egg used in its entirety, including egg white. The green sauce is mainly used as an accompaniment to boiled meat (boiled meat, as they say in Tuscany). Let's not forget its irreplaceable use in the famous lampredotto sandwich. Also try it alone on toasted Tuscan bread or hard-boiled eggs.

Parsley (Petroselinum crispum) is a biennial aromatic plant, taproot, that is, with a taproot, which is rarely used, but, once boiled, has a faint nutty flavor. However, it should be used in moderation because it is mildly laxative.

The flat, serrated leaf parsley we normally use is the variety Neapolitanum. Curly parsley, on the other hand, is less cultivated. Too bad, because with its frizzy and curled leaves it is very decorative. Its juice seems to keep mosquitoes away.

Both the stems and the leaves of parsley are rich in vitamins and minerals. In infusion, they are an excellent tonic for hair, skin and eyes. Slightly diuretic, parsley helps eliminate free radicals that cause skin aging and reduces the release of histamine, which is one of the chemical mediators of allergic inflammation. Parsley is said to relieve rheumatism, facilitate digestion, and tone the uterine muscles after childbirth.

However, be careful! In large quantities parsley essential oil can be harmful, as its leaves contain apiol, a substance that causes contractions of the uterine smooth muscles, resulting in internal bleeding and abortive effects. Used in the Middle Ages, it led to the annihilation of red blood cells, the formation of clots and unfortunately the death not only of the fetus, but often also of the mother.

2 bunches of parsley (about 80 g)

1 clove of garlic (optional)

1 tablespoon of salted capers

1 tablespoon of pickled gherkins or mixed pickles

2 anchovy fillets in oil

1 handful of non-fresh breadcrumbs

Remove the parsley stems, quickly wash the leaves and let them dry. Desalt the capers. Firm the egg. Soak the bread in the vinegar and squeeze it.

Finely chop all the ingredients, put them in a bowl, add salt if necessary, pepper and pour the oil slowly. Let the sauce rest for a few hours in a cool place or in the refrigerator before serving.

The green sauce can be kept in the refrigerator for a week, in a tightly closed glass jar and covered well with oil.

Add a tablespoon of pine nuts to the ingredients.

Simple green sauce: only parsley, garlic, salt, pepper and oil.

Sienese variant: tarragon is added to minced garlic instead of parsley or half tarragon and half parsley are used.

Cod in white with green sauce

In a saucepan, bring the water to a boil with the addition of a stalk of celery, a carrot and an onion.

When the water boils, add the chopped cod and the peeled and washed potatoes.

Let it boil for about 10 minutes, then remove the pieces of cod and drain it well, continue cooking until the potatoes are cooked.
Bone the cod and divide it into flakes.

Cut the potatoes into slices and add them to the cod seasoned with olive oil, pepper and salt, if necessary.

Separately, prepare the green sauce: finely chop the parsley, garlic, onion, boiled potato, anchovy fillets and cucumber until creamy.

Dilute the mush with olive oil, a few drops of vinegar and the mustard, pepper and salt.


Let's start the preparation of the green sauce to accompany the boiled meat by putting a pan full 3/4 of water on the fire. We dip an egg and cook for 15 minutes from boiling, so as to make it hard.

Once the egg has cooked, we can turn off the flame and immerse it in cold water, in order to cool it quickly.

We then recover the fresh parsley and wash it carefully under running water. Then detach the leaves from the twigs and keep them aside.

Finally we clean a clove of garlic.

Now that all the ingredients are ready we can finally make the green sauce to accompany our boiled meat. We then recover the mixer and pour inside a cup of extra virgin olive oil, a tablespoon of white wine vinegar, 4 anchovies in oil and a clove of garlic.

We shell the hard-boiled egg, now cooled, and cut it into 3/4 parts.

Then add part of the parsley and half of the hard-boiled egg to the mixer.

Blend the ingredients until a homogeneous mixture is obtained. If your blender allows you to operate at different speeds, we recommend using a slower speed.

Gradually add the remaining parsley and egg and blend everything again. We will need to obtain a creamy and uniform sauce.

Finally, transfer the green sauce to a bowl and complete it by adding an additional cup of extra virgin olive oil (you can reduce this quantity, if you want a thicker sauce). Finally, mix the green sauce and prepare to serve it together with our mixed boiled meat!

Salt rump with dried tomato green sauce

A refined second course of tender meat served with a delicious green sauce, perfect to bring to the table on special occasions. The rump in salt with green sauce with dried tomatoes it is easy to prepare, the original cooking makes the meat light, very tender and tasty, you will amaze your guests with this goodness.

Cook the meat. Distribute a layer of coarse salt on the bottom of the pan, place it on 800 g of beef rump and cover it completely with the remaining salt. Bake in a preheated oven at 220 ° C for about 45 minutes.

Make the sauce. Put 6 slices of dried tomatoes in water then drain them. Wet the crumb of 1 slice of homemade bread without crust in 1/2 dl of vinegar and then squeeze it. Chop tomatoes and bread in the mixer with 1 large bunch of parsley And 60 g of pickled capers drained. Dilute with 4 tablespoons of extra virgin olive oil.

Finish cooking. Remove the meat from the oven, remove it from the salt and let it cool on a cutting board. Remove the salt residue, first using the blunt side of a knife, then with a cloth.

Let the meat cool. Wrap the rump in plastic wrap or aluminum foil so the juices from the meat are redistributed. After 10 minutes, put it in the fridge to cool it down.

Slice and serve. Remove the roast from the refrigerator. Cut it as thin as possible, using a very sharp knife or, if it is
you own, an electric slicer. Arrange the slices on a serving dish, overlapping them slightly. Garnish
with a few tablespoons of green sauce and, if you like, a generous grind of black pepper and serve.


Put the egg in a saucepan, add water until it is completely covered and cook for 10 minutes starting from the moment of boiling.

Then remove the hard-boiled egg from the water, let it cool, peel it, take the yolk and keep it aside.

Soak in stale bread in a bowl with water and two tablespoons of white wine vinegar, then squeeze and crumble.

In a food processor, pour the fresh parsley, the hard-boiled egg yolk, the squeezed and crumbled stale bread, the capers, the gherkin, the anchovy fillet without the bones, the garlic and the pine nuts if you like. Season with salt and black pepper to taste and add a little olive oil. Operate the food processor (or blender) and reduce the mixture to cream, adding more olive oil as needed.

Serve the original Tuscan green sauce immediately or keep it in the refrigerator until ready to serve.

The Tuscan green sauce recipe is a passepartout, a basic recipe that will help you in a thousand and more occasions. In fact, the Tuscan green sauce can be served on croutons and canapés or it can accompany fish and meat or even boiled vegetables. In Tuscany, especially in Florence, green sauce cannot be missing as an accompaniment to lampredotto, the famous & # 8220quinto quarto & # 8221, the Florentine street food par excellence.

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