Best 2 Bagnet Verde Sauce Recipes
Bagnet verde, also known as salsa verde, is a vibrant and flavorful sauce that originated in the Liguria region of Italy. It's commonly served with boiled meats or fish, but it can also be used as a condiment or marinade. The sauce is made with a variety of fresh herbs, including basil, parsley, and marjoram, which give it a distinct and aromatic flavor. Additionally, the sauce is characterized by its bright green color, which comes from the generous amount of fresh herbs used in its preparation. Bagnet verde is a versatile sauce that can be enjoyed in a variety of ways. Whether you're looking to add a flavorful touch to your next meal or simply want to explore new culinary delights, this article will provide you with all the information you need to create the perfect bagnet verde sauce.
Let's cook with our recipes!
BAGNET VERDE SAUCE
Make and share this Bagnet Verde Sauce recipe from Food.com.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rigatoni according to package instructions.
- While pasta is cooking, combine remaining ingredients (except Parmesan cheese) in a blender or food processor and process to form a paste.
- Pour paste into a large skillet and cook 4-5 minutes.
- When pasta is done, reserve 1/2 cup cooking water and add to skillet.
- Drain pasta and add to skillet.
- Add cheese, stirring well until liquid has almost evaporated.
- Remove from heat and serve hot.
Nutrition Facts : Calories 916.4, Fat 54.2, SaturatedFat 9.6, Cholesterol 111.9, Sodium 692, Carbohydrate 85.2, Fiber 4.7, Sugar 2.6, Protein 24.2
BAGNET ROSS (PIEDMONTESE TOMATO SAUCE)
Speciality of the Restaurante Cuculo, Torino, Piemonte, Italia as noted on the clipping in my grandmother's recipe box.
Provided by Member 610488
Categories Sauces
Time 1h55m
Yield 5-8 cups sauce
Number Of Ingredients 6
Steps:
- Boil the tomatoes for a minute to peel them better.
- Clean and wash parsley and celery.
- Chop finely the tomato pulp, celery and parsley.
- Pour the chopped vegetables in a pan together with the mustard and vinegar.
- Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
- At the end purée all the cooked vegetables or blend them.
Nutrition Facts : Calories 90.8, Fat 3, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 10.7, Fiber 3.7, Sugar 4.9, Protein 4.2
Tips:
- To make sure the pork is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C).
- If you don't have achiote paste, you can substitute a mixture of paprika, cumin, and oregano.
- To make the verde sauce, you can use any type of green chili pepper, such as jalapeños, serranos, or poblanos. Just be sure to adjust the amount of chili pepper you use depending on how spicy you want the sauce to be.
- If you don't have tomatillos, you can substitute green tomatoes.
- To make the bagnet, you can use any type of pork belly. Just be sure to trim off any excess fat before cooking.
- To make the crispy shallots, you can use either yellow or red shallots. Just be sure to slice them thinly before frying.
Conclusion:
Bagnet verde is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is perfect for any occasion, from casual gatherings to formal dinners. With its rich, flavorful sauce and crispy shallots, bagnet verde is sure to be a hit with everyone who tries it.
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