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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bagnet (Parsley Relish) Recipe

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This recipe for Bagnet (Parsley Relish) is from The Givone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch parsley, washed and drained (about 1 1/2 cups chopped)
1 slice of bread soaked in cider vinegar
1 large clove garlic
Small piece of onion
Olive oil
Salt
Dash of pepper
1/2 teaspoon crushed red pepper
2 - 3 canned anchovy filets, or more to taste, chopped
Directions:
Directions:
Chop garlic, onion, and bread with parsley, being careful not to chop the parsley too fine.

Mix parsley with a small amount of oil, salt, pepper, crushed red pepper, and anchovies.

Let stand at least 3 days. Taste for seasoning during that time.

Serve on Italian bread.
Personal Notes:
Personal Notes:
American parsley - Mild
Italian parsley - Stronger

 

 

 

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