Either because the meat becomes stringy after a while, or because the flavor risks being monotonous, but let's face it, however good it may be - sometimes - it becomes a challenge to dispose of it. Fortunately, however, that the Piedmontese were able to invent the right condiment to accompany it and make it again good and tasty, that is the green sauce. A tasty mix of ingredients common to many traditional dishes of the region, such as garlic, anchovies and parsley, the real protagonist of the recipe, make the bagnet verd, that is the green sauce, the perfect combination between a recipe now dull in flavor and the condiment perfect to bring it back into vogue again… or rather, make it special once again!
Once opened make sure you keep in the fridge,
CONSUMING WITHIN 3/4 DAYS