Bagnet Verd with Anchovies in Olive Oil and Spicy Tomino Cheese
For the green sauce
1 tin of anchovies in olive oil (set aside some for decoration)
1 bunch of parsley (no stalks)
1 tablespoon of red wine vinegar
2 slices of fresh bread (or stale bread soaked in water or milk)*
3 cloves of garlic
1 tablespoon of balsamic vinegar
1 fresh chilli pepper
150 ml extra virgin olive oil
For the Tomino cheese
100 g fresh cow's milk Tomino cheese
1 sprig of rosemary
1 tablespoon of chilli flakes
Extra virgin olive oil and pepper to taste
Slices of bread for serving
Cut the Tomino cheese into 1 cm thick slices. Place them in a saucer, cover them in olive oil, chilli pepper, a little rosemary (leaves only), and pepper. Turn the slices of Tomino cheese over gently so they absorb the seasoning and set aside to stand for half an hour.
Drain the olive oil from the anchovies. Place them in the blender with the leaves of parsley, garlic, breadcrumbs, both vinegars, chilli pepper, and olive oil. Blend until you are left with a sauce of the same consistency as pesto. Add olive oil if needed. Serve the green sauce with the anchovies that you set aside earlier, the spicy Tomino cheese, and slices of toasted bread.
* I chose a red tomato bread for this recipe because it makes the colour of our green sauce pop.