Bagnetto Verde al Prezzemolo

Name: Bagnetto Verde Al Prezzemolo
Prep time: 10 min
Total time: 10 min
Yield: 280 ml
Cuisine: Mediterranean
Ingredients: 50 g Parsley; 12 g Anchovy; 7.5 g Garlic; 100 ml Olive Oil; 100 ml Sparkling Wate; 20 ml White Wine Vinegar; 2 g Salt

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

Bagnetto Verde Al from a starred kitchen.

Ratio

Olive Oil 100 mlSparkling Wate 100 mlWhite Wine Vinegar 20 ml

Ingredients

Parsley — 50 g
Anchovy — 12 g
Garlic — 7.5 g
Olive Oil — 100 ml
Sparkling Wate — 100 ml
White Wine Vinegar — 20 ml
Salt — 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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.