Bagnetverdesauce Recipes

VERDE SAUCE

Verde Sauce image

This traditional-tasting Verde Sauce will add some beautiful color to your plate. You'll love the robust garlic flavor. Ann Sheehy, Lawrence, MA

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 12 servings (3 cups).

Number Of Ingredients 11

Ingredients

6 green onions, cut into thirds
5 garlic cloves, peeled
2 teaspoons grated lemon zest
3 cups loosely packed basil leaves
3 cups loosely packed parsley sprigs
1 jar (10 ounces) sliced green olives with pimientos, drained
1 jar (3-1/2 ounces) capers, drained
3 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan and Romano cheese blend
1 cup olive oil

Steps:

Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop., Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 249 calories, Fat 25g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 793mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT

Italian Salsa Verde, a tangy green Italian condiment image

The Italian Salsa Verde is a sharp, piquant, salty and herby green sauce that will electrify your senses and leave them hysterical in anticipation of the next mouthful!

Provided by Azlin Bloor

Categories Sauces Side Dish

Time 30m

Number Of Ingredients 8

Ingredients

1 Tbsp capers in salt
4 anchovies (in salt or in oil)
½ slice day old white bread
2 Tbsp white wine vinegar
90 g (large handful) flat leaf parsley
1 large boiled egg yolk (optional)
1 medium clove garlic
125 ml EV olive oil (you might not need all)

Steps:

Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.

Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

BAGNET VERDE SAUCE

Bagnet Verde Sauce image

Make and share this Bagnet Verde Sauce recipe from Food.com.

Provided by quotFoodThe Way To

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rigatoni pasta
2 bunches fresh flat-leaf Italian parsley
6 garlic cloves, minced
2 teaspoons fresh ground black pepper
6 -8 anchovies packed in oil
3 tablespoons toasted pine nuts
4 tablespoons capers
1/4 teaspoon red chili pepper flakes (if you want it extra hot) (optional)
3/4 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

Cook rigatoni according to package instructions.
While pasta is cooking, combine remaining ingredients (except Parmesan cheese) in a blender or food processor and process to form a paste.
Pour paste into a large skillet and cook 4-5 minutes.
When pasta is done, reserve 1/2 cup cooking water and add to skillet.
Drain pasta and add to skillet.
Add cheese, stirring well until liquid has almost evaporated.
Remove from heat and serve hot.

Nutrition Facts : Calories 916.4, Fat 54.2, SaturatedFat 9.6, Cholesterol 111.9, Sodium 692, Carbohydrate 85.2, Fiber 4.7, Sugar 2.6, Protein 24.2

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