Bagnèt verd (a.k.a. salsa verde)

By mahto

Ingredients

• A large handful of Italian parsley leaves
• 2 cloves garlic
• 3 whole salt-packed anchovies, filleted, or 6 anchovy fillets in oil
• 10 salt-cured capers, soaked in water and drained
• 1/2 stalk celery
• 1 About 1 tablespoon chopped onion
• 1/2 small dried hot red chile, soaked until soft, and finely diced
• Pinch of salt
• 1 tablespoon red wine vinegar, more to taste
• 2 tablespoons bread crumbs
• 1/4 cup extra-virgin olive oil, more if desired, preferably from Liguria

Preparation

Step 1

Finely chop together the parsley, garlic, anchovies, capers, celery, onion and chile. Combine in a bowl and add the salt, vinegar and oil, stirring together. The mixture should have the consistency of a thick sauce. Adjust the texture, consistency and flavorings as desired. This makes about half a cup of bagnèt verd.