BAGNAT Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Bunches of Italian Flat-Leaf Parsley, stems removed, coarsely chopped
3-4 cloves of Garlic, finely minced
6-8 fillets of Anchovy, minced
4 TBS of diced sun-dried tomatoes in oil or, 4 TBS diced pimentos
3 TBS Balsamic vinegar
3/4 C EVOO
Salt and Pepper to taste
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Directions: |
Directions:1. Put all ingredients, except oil, vinegar, salt and pepper, into a stainless steel bowl.
2. Stir in EVOO until sauce is flavorful but not runny. Season with salt and pepper to taste.
3. About half an hour before serving |
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Number Of
Servings: |
Number Of
Servings:1 Cup |
Preparation
Time: |
Preparation
Time:10 mins |
Personal
Notes: |
Personal
Notes: The original recipe is called, "Bagnet Verd" and comes from the Italian region of Piedmont. Used as an accompaniment for boiled meats and topping Tomino cheese, it had salt-cured anchovies, boiled egg and vinegar. This recipe was developed as a marinade for Lamb Chops. If using for the chops, place them in marinade in a glass or stainless steel container/bowl in frig for 2-hours. Remove 30 mins before grilling to bring the lamb to room temperature.
I was introduced to this sauce (in recipe used here), by my dear friend, Marina Shudic and use it as an accompaniment, table side. Fantastic flavor! NOTE: Never use a marinade once raw meat has been added. Discard it or, boil for at least 5-mins to kill any bacteria. Best to use only marinade that has NOT had meat added.
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