Parsley Dip

Fresh parsley based dip with anchovies and capers.

“Bagnet Vert” is a traditional condiment in Piedmontese cuisine, usually served alongside the “Gran bollito” (boiled mixed meat), but it also is a component of other tasty preparations. Simply spread on sliced homemade bread, green sauce is the tastiest of snacks. It is a great appetizer on thin boiled veal tongue slices which have been let to cool. It marries perfectly with salt-cured anchovy fillets, after they have been well cleaned and let to rest in the sauce for a few days (“Anciue al vert”) and matches perfectly with the fresh cheese typical of the Piedmontese territory (“Tumin al vert”)

Serving suggestions:

Great with boiled and grilled meat, on fresh cheese and hard boiled eggs, dip for fresh veggies, on crackers, in pita bread, for preparation of sandwiches, canapé and grilled bread “bruschette”

Refrigerate after opening

Available in:
190 gram glass jar