Smoked Octopus Bagnet Vert

Smoked Octopus Bagnet Vert

Recipe Created by Marjory Sweet


-1 thick slice of sourdough

-1 garlic clove

-2 shallots

-2 or 3 bunches of flat-leaf parsley, stems removed

-a small handful of basil leaves

-2 tablespoons capers

-1 large anchovy

-1/3 c good red wine or white wine vinegar

2/3 c olive oil, plus 2 tablespoons

-smoked octopus


-preheat the oven to 400 degrees. 

-tear the bread into large pieces, toss with the two tablespoons of oil

-grate the garlic clove into the mixture and toss again. 

-spread out on a sheet pan and toast until the bread is deeply golden and crispy. 

-remove from oven and set aside to cool completely. 

-meanwhile, add all of the other ingredients (except the octopus) to the bowl of a food processor. 

-whiz until the mixture is loose cohesive and verdant green. 

-add the bread to the food processor and blend until everything is combined. you may need more oil or vinegar to help move things along. 

-arrange the sauce on a plate, scatter the octopus on top and drizzle more olive oil over the whole thing to serve. 


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