Bagnet Ross Piedmontese Tomato Sauce Recipes
PASTA WITH PIEMONTESE CHEESE SAUCE
While no cheese sauce can get away with the "skinny" moniker, this one isn't terribly sinful because it's milk-based rather than cream-based. The addition of gooey Piemontese cheese makes it silky, rich, and smooth. I suggest La Tur, a soft-ripened cheese made from a blend of sheep, cow, and goat's milk. If you cannot find it, look for Taleggio, which is from nearby Lombardia and makes a fine substitute. If these suggestions may as well be Greek (Italian) to you, and your local grocer doesn't carry either of these cheeses, look for something with a soft, creamy consistency, such as a triple-creme Brie.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and stir with a wooden spoon for 3 minutes, to eliminate the raw flour taste from the finished sauce. Add the milk in a slow, steady stream, whisking vigorously to avoid clumping. When the milk mixture begins to simmer, turn the heat to medium-low and cook for 5 minutes, stirring occasionally. Add the cheese all at once, along with the nutmeg and salt. Reduce the heat to low and stir constantly to melt the cheese into the sauce. The sauce is ready when there are no more clumps of cheese, but it can be held over the lowest heat setting on your stove for 15 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately.
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
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