Recipe Source: For many years I've heard about Bagnert. My grandfather from Italy used to make it for my uncles and aunt. Unfortunately my grandfather died and none of his children had ever leant to make the dish - even though they all loved it.

I found this recipe on a website (http://www.torinosette.it/mangiare/ric17.htm) in Italian. I've translated it below into english.

Ingredients
200g anchovy filets in olive oil
1 large bunch fresh parsley
4 cloves garlic
1/4 yellow capsicum
1/4 red capsicum
1 tablespoon good quality red wine vinegar
extra virgin olive oil
salt and pepper

Method
Finely cut the anchovies, parsley, garlic and capsicums to obtain a homogenous compound. Put it into a bowl and amalgamate with extra virgin olive oil so as to make a sauce that is not very dense. Mix in the red wine vinegar and add salt and pepper to taste.