Bagnetto Verde

Name: Bagnetto Verde
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: about 1 bunch (50 g) Parsley; about 3 fillets (12 g) Anchovy; about 1½ cloves (7.5 g) Garlic; about 6 Tbsp (100 ml) Olive Oil; about 6 Tbsp (100 ml) Soda Water; 4 tsp white wine vinegar (20 ml) White Wine Vinegar; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Michelangelo Mammoliti recipe. Not affiliated with, sponsored by, or endorsed by Michelangelo Mammoliti.

FINISHING SAUCE · MARINATED ANCHOVIES & ANTIPASTI

In the published recipe, this is the finishing sauce for marinated anchovies. The same recipe pairs it with Red Pepper Bagnetto, the red pepper bagnetto.

Mammoliti's green bagnetto for marinated anchovies.

On the jar

BAGNETTO

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Olive Oil 100 mlSoda Water 100 mlWhite Wine Vinegar 20 ml

Ingredients

Parsleyabout 1 bunch (50 g)
Anchovyabout 3 fillets (12 g)
Garlicabout 1½ cloves (7.5 g)
Olive Oilabout 6 Tbsp (100 ml)
Soda Waterabout 6 Tbsp (100 ml)
White Wine Vinegar4 tsp white wine vinegar (20 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Bagnetto Verde wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Originally published as Bagnetto Verde al Prezzemolo.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (alici marinate)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michelangelo Mammoliti / Reporter Gourmet (alici marinate) (published as “Bagnetto Verde al Prezzemolo”). Full citation lives in Provenance.

Companion jar