The name of this traditional recipe from the Piedmont, "bagnetto rosso" in Italian, comes from the color of tomato you use for preparation.
- N 8 ripe tomatoes
- N 2 medium onions
- 1 carrot n
- N 2 cloves garlic
- Wine vinegar
- Olive oil
- A pinch chilli
- Sugar and salt
Wash and chop the tomatoes, carrots, onions and garlic. Pour into an earthenware pot, add a pinch of pepper, a tablespoon of sugar and a teaspoon of vinegar, salt and olive oil. Put on the heat and let simmer for 3 to 4 hours.
Pass the red tub through a sieve and dilute with more olive oil. Taste and if necessary adjust the flavor with salt.
The bath has a red sauce of traditional Piedmontese cuisine, along with green sauce and cugnà is usually used to accompany the mixed boiled Piedmont.
Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .