"Bagnetto verde" is a traditional recipe from the Piedmont region. As it is often the case, every family has its own recipe, and Fremantle-based chef Giorgio Balzarro shared with us his grandfather's take on this staple food.
The main ingredients, continental parsley, garlic and EVO, are there, but his nonno used to add tuna, boiled egg yolks and bread.
Bagnetto verde can be used as a sauce to accompany boiled chicken or other meats, but it is also great as a spread. "Have it on a slice of bread", Giorgio Balzarro suggests, adding: "it is a bit like the Vegemite of our grandparents!".
