Bagnet

I use this as a appetizer on toast points. It can also be used tossed into fresh pasta.

Bagnet or Salsa Verde
I am not sure how this Salsa Verde (green sauce) got its name Bagnet. It could come from what I wrote about in an earlier issue on Bagna Cauda. This recipe has a few more ingredients. As a child my Aunt Mary use to make this recipe. It was served with a hunk of Italian horn bread typical of the bread from the Emilia-Romagna region in Italy. I like serving it on toast points (crostini) as an appetizer. It is also wonderful served as a condiment with meat and poultry.

Ingredients:
2 to 3 cups fresh Italian parsley
3 cloves garlic
2 green peppers
1 large carrot
2 medium onions
1 cup olive oil
2 cans (2 ounce each) anchovies (with or with out capers)
2 (8 ounce cans) tomato sauce
¼ cup red wine vinegar
¼ teaspoon red pepper flakes

Put the parsley, garlic, peppers, carrot and onions through a meat grinder, alternating small amounts of each ingredient as you proceed. Set aside.
In a medium saucepan, heat the olive oil and anchovies, dissolving the anchovies completely. Add the vegetable mixture, tomato sauce, vinegar and red pepper. Bring to a boil, reduce heat to medium low and cook uncovered for about 25 minutes, stirring frequently. When cool store in refrigerator or freeze it. (It freezes well!)
Yields about 5 1/2 cups

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