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    You are in: Home / Community Forums / Italian Cooking / a piemontese condiment called bagnette,sp?
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    a piemontese condiment called bagnette,sp?

    Sun Feb 15, 2009 6:50 pm
    Newbie "Fry Cook" Poster
    my mom was from the italian alpine region called the piemonte. they have this little sauce, similar to chimmichuri, made basically with parsley, garlic anchovies and olio. i got the basics, but something's lacking. help please.
    also there was a mixed antipasto, made with tuna, lots of marinated veg, and olio. i have my nonna's recipe, in odd measurements and i don't know how to pressure preserve. anyone know this one?
    Mon Feb 16, 2009 1:58 am
    Forum Host
    Bagnett Vert

    1- Using a knife on a wood board, finely mince 40 to 50 leaves of parsley.
    2- In a cup, cover 1 or 2 slices of white bread (crust removed) with two tablespoon of vinegar, and let the bread absorb the vinegar completely - you may mix red wine vinegar and balsamic vinegar 1 to 1.
    3- Peel and mince 1 hard boiled egg.
    4- Finely mince two garlic cloves (for a milder flavor, boil the cloves for a few minutes).
    5- Finely mince two salted anchovies (to cut the salt, rinse the anchovies)
    6- Add all the ingredients to a bowl and mix all very well, slowly adding enough walnut oil until the mixture becomes a smooth and soft paste (like the viscosity of cream ).

    If you prefer you may substitute extra virgin olive oil for the walnut oil.
    Bagnett Rouss

    1- Put two peeled and seeded red sweet bell peppers, two tablespoon of tomato sauce (or a fresh tomato which has been peeled, seeded, and finely chopped) , half red onion and half stalk of celery, all chopped coarsely and cooked slowly in a pan with some olive oil for around 15 minutes (grilled is even better).
    2- When the ingredients are cooked, puree them.
    3- Other ingredients and the mixing process are the same (garlic clove garlic, 2 anchovies, 1 hard boiled egg, vinegar and evoo - mix well until a thick sauce.
    Sorry, I don't do any canning/preserving so I have no idea how you would process the sauces - but I'm sure that the people in the Canning, Preserves, Dehydrating forum would be happy to help you with that. icon_smile.gif
    Wed Oct 19, 2011 8:11 pm
    Newbie "Fry Cook" Poster
    My grandmother used to make something called "Bagnette" sp, as well, not at all a sauce though, more like a tapenade...Very simply, it was chopped parsley, minced garlic, chopped anchovies all combined in olive oil, sounds exactly like yours except she didn't make it into a sauce...we would eat it on crackers, bread or a spoonful on a sliced was wonderful. The antipasto you mentioned sounds exactly like one my grandfather's sister used to make, especially when you mentioned the tuna, she also would preserve it in jars and give to the family. Love to have your recipe as I don't have hers but it was one of my favorites...
    Thu Oct 20, 2011 8:02 pm
    Forum Host
    Dose this one sound similar?
    Michael Chiarello's Pickled Antipasto
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