Raw green bath (of the sharecropper and the owner)

Of the sharecropper

It's very simple: a lot of garlic, let's say 5 or 6 cloves for a nice handful of fresh and fragrant parsley, 3 or 4 salted anchovies, cleaned and pounded with their bones, stale breadcrumbs soaked in strong red wine vinegar, a spicy "spagnolino", all chopped and diluted in olive oil. This is the "basic" green bagnetto of all Bollito Misto bagnetti, in its most rustic form, containing the indispensable ingredients: various things can be added, but without these there is no Piedmontese bagnetto.

Of the master

It is the most refined form of the green bath, quite variable. More frequently, the "spagnolino" is removed or reduced from the ingredients of the rustic green bath mentioned above, the garlic is halved (but woe betide you if you cancel it, there would be nothing left!) and these things are added instead: capers, pickles, hard-boiled egg, some other aromatic herb in addition to parsley, a spoonful of tomato paste, sometimes half a fresh spring onion, all finely chopped. It is the main and ideal accompaniment to good boiled meats, cuts of veal, head, leg, tongue, tail and boiled chicken.