Bagnet Ross (Piedmontese Tomato Sauce) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Speciality of the Restaurante Cuculo, Torino, Piemonte, Italia as noted on the clipping in my grandmother's recipe box. Ingredients:
1 1/4 lbs ripe but firm tomatoes |
2 hot red peppers |
1 bunch fresh parsley |
1 stalk celery |
4 tablespoons dry mustard |
1 1/2 cups vinegar |
Directions:
1. Boil the tomatoes for a minute to peel them better.
2. Clean and wash parsley and celery.
3. Chop finely the tomato pulp, celery and parsley.
4. Pour the chopped vegetables in a pan together with the mustard and vinegar.
5. Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
6. At the end purée all the cooked vegetables or blend them.
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