Piedmontese Red Bagnetto Sauce

Name: Piedmontese Red Bagnetto Sauce
Yield: xxxxxxxxxxxxxxxx
Cuisine: American
Ingredients: 2 red Italian sweet peppers (corno peppers); 14 oz cherry or grape tomatoes (about 400 grams); 4 anchovy fillets (or sardines); 1 tablespoon capers in vinegar, drained; 2 garlic cloves; 1 white onion; Chopped fresh parsley, to taste; Crushed red pepper flakes, to taste; 1/4 cup white wine vinegar (about 70 grams); as needed Extra-virgin olive oil,

Tony Mazzanobile @tonyliebt_kocht

This Piedmontese bagnetto was originally created for boiled meats, but it's so delicious that it also goes great with roasts, steaks, and more. In Piedmont, it's even served as an appetizer on bruschetta.

Tony Mazzanobile @tonyliebt_kocht

Saved

Ingredients

xxxxxxxxxxxxxxxx

2red Italian sweet peppers (corno peppers)
14 ozcherry or grape tomatoes (about 400 grams)
4anchovy fillets (or sardines)
1 tablespooncapers in vinegar, drained
2garlic cloves
1white onion
Chopped fresh parsley, to taste
Crushed red pepper flakes, to taste
1/4 cupwhite wine vinegar (about 70 grams)
as neededExtra-virgin olive oil,

Saved

Steps

1

Finely chop the anchovies, garlic (remove the sprout), and rinsed capers.
2

Clean the peppers by removing the seeds and white membranes. Slice them lengthwise into strips, then cut crosswise into small, even dice. This will be the only solid texture in the sauce.
3

In a saucepan, add a couple of turns of olive oil and, over low heat, sauté the chopped anchovies mixture for a couple of minutes. Add the diced peppers, lightly salt, mix well, cover, and cook over low heat for about 5 minutes.
4

In the pot where you'll combine everything, add two turns of olive oil, the coarsely chopped onion (it will be blended later), and the crushed red pepper flakes. Sauté the onion until slightly softened, then add the halved tomatoes. Cover and cook for about 10 minutes, until everything is soft. Blend the mixture while slowly drizzling in olive oil. Strain through a fine mesh sieve.
5

Return the blended and strained tomato mixture to the heat. Add the chopped pepper mixture and vinegar. Mix well and cook for 15–20 minutes, until the sauce is creamy, not watery. Uncover, check for salt, add finely chopped parsley and a drizzle of raw olive oil, mixing well and vigorously. The bagnetto is ready.