Even the parsley, the basis for this fantastic recipe, is cultivated in our land of Alba, capital of the Langhe and Roero “doors”.
To do the Green sauce, the parsley is mixed cold with remaining ingredients always strictly fresh.
This a sauce was never absent on the boards of the Piedmont families.
In fact, in the summer was traditionally paired with anchovies in salt to enhance the flavor, while in the cold season was inevitable accompaniment to boiled meat (the typical Bollito misto).
Not to be forgotten that due to its versatility is outstanding on a slice of toasted bread!
It is the same time fresh, fragrant, creamy, delicious, rich. This is due to the parsley on releasing essential oils can very well combine all ingredients, making it particularly delicious.
Was prepared with all ingredients strictly typical of the Piedmont tradition.
… also salted anchovies are typical Piedmontese cuisine! In fact, despite our distance from the sea, this ingredient has always been very appreciated by the Piedmontese. Came widely to every village and every hill walking through the epic of anchovy Occitan Val Maira who wisely kept and used it as a bargaining chip with Liguria in particular wheat, butter and cheese that abounded here.
Name product: Bagnetto Verde (Red Sauce)
Category: Meat and cheese jam
Net weight: 110 g.
Ingrediente: Parsley, anchovies, capers, extra virgin olive oil, vinegar.
Variety: Parsley (Petroselinum crispum)
Way of cultivation: Organic certified
Period of the harvest: from June to September
Way of picking: by hand
Parsley (Petroselinum sativum), is an aromatic herbaceous plant belonging to the family Umbelliferae. Is native from Sardinia. The height of the stem of the plant can vary from 15 to 80 cm and its leaves, has a nice bright green color.
The leaves are completely hairless and have a jagged triangular outline.
The leaves and stems, and more rarely the root, are the parts used, both for fresh consumption both for the preparation of sauces.
The main feature of the parsley is to be used almost anywhere in the kitchen: both to flavor foods, both for decoration.
The parsley because of its essential oils have the ability to revive the flavor of other herbs and spices.
Precisely for this reason it is commonly used in sauces or in combination with fish dishes.
The saying “be everywhere, like parsley” stems from the peculiarity of being used almost anywhere hanks to its versatility.