Bagnet vert from Tartine Box Set by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 24, 2011

    Bagnet Vert 189 – related to salsa verde Marinated anchovies: 1 T coriander seeds, two 2-oz cans anchovies packed in olive oil, zest of 1 lemon, peperoncino, 1/2 c olive oil, optional cilantro blossoms for garnish Bagnet vert: 2 c torn day-old country bread, 1T red wine or sherry vinegar, 1/2 c water, 2 c parsley, 1 c olive oil, 1 T capers, 4 olive-oil packed anchovy fillets, 1/2 t salt, cilantro blossoms Toast coriander seeds, coarsely crack, arrange anchovy fillets on a plater, sprinkle with lemon zest, coriander seeds and peperoncino. Cover with olive oil, marinate 4-8 hours. Bagnet vert: toss bread with vinegar and water. Soften 5-10 min. Transfer bread to blender and blend with remaining. Spoon on plates and arrange marinated anchovies over top. Garnish with cilantro blossoms.

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