Bagnetto Verde

Name: Bagnetto Verde
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 160 ml
Cuisine: Mediterranean
Ingredients: 100 ml Milk; 20 ml Cream; 11 ml Olive Oil; 20 g Anchovy; 10 g Gherkin; 5 g Capers; 10 g Garlic

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

Bagnetto Verde from a starred kitchen.

Ratio

Milk 100 mlCream 20 mlOlive Oil 11 ml

Ingredients

Milk — 100 ml
Cream — 20 ml
Olive Oil — 11 ml
Anchovy — 20 g
Gherkin — 10 g
Capers — 5 g
Garlic — 10 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Philippe Léveillé works in French-Italian / Brescia at Miramonti l’Altro; credentials include Michelin 2* (Miramonti l’Altro).

Adapted from a Philippe Léveillé recipe (Philippe Léveillé / Reporter Gourmet (lingua di vitello)).

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 Philippe Léveillé / Reporter Gourmet (lingua di vitello) (published as “Bagnetto Verde”). Full citation lives in Provenance.