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Bell Pepper Dices With BAGNETTO VERDE (Green Sauce)


Bell Pepper Dices With BAGNETTO VERDE (Green Sauce)

A variation of an italian recipe from Piedmont region, perfect for a summer buffet or like appetizer.

Serves 20

Ingredients

  • For about 20 little portions.
  • • 100 grams of parsley leaves already washed and completely dry
  • • 1 hard boiled egg
  • • 3 salted anchovies, washed and deprived of bones.
  • • 1 tablespoon capers
  • • 50 grams of boiled green beans
  • • 1 tablespoon of ketchup sauce
  • • 1 tablespoon mustard sauce
  • • 1 pinch of salt
  • • 1 freshly ground black pepper
  • • 1 / 2 clove of garlic
  • • 3 tablespoons red wine vinegar
  • • 8 tablespoons of extravirgin olive oil
  • • boiled potato (about 50 grams)
  • • a small handful of breadcrumbs
  • • 5 square bell peppers, different colors.

Method

  1. I wash and dry the peppers, I remove the tops, the inner white ribs and seeds and then I cut the peppers in small dices. I put aside.
  2. In a cutter, I insert all the remaining ingredients and cut on high speed until the mixture is homogeneous and there are no more trace of parsley leaves. I add salt if necessary and oil if the mixture is too thick. The mixture must be quite smooth and soft, but not be liquid; in case, I add a little bit of crumbled bread to thicken.
  3. I put two tablespoons of diced peppers into small glasses with a spoon of green sauce.
  4. I finish with a grinding of black pepper and serve.
No Rating

Notes & Tips

This green sauce is perfect also with BOLLITO MISTO (mixed boiled meat).

Recipe Rating

4
Preparation Time: 15M
Cooking Time: 5M

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