Bagnet ross

Bagnet ross is a traditional sauce hailing from Piedmont. It's made with a combination of ripe tomatoes, red peppers, onions, carrots, anchovies, parsley, celery, mustard, and vinegar. There are many recipes for the sauce, which vary from family to family, so any combination of these ingredients can be used in the sauce, but the tomatoes and peppers are always included. The ingredients are cooked, then puréed or blended. Bagnet ross is ideal with meat dishes or on hard-boiled eggs and vegetables, whether fresh, boiled, or roasted.