Does anyone have a recipe for an old italian sauce called binyette?

Question

it is made with parsley, anchovies, garlic, and olive oil. and i am not sure what else. it is used on meats and with just plain sourdough bread.

Answer 1

Spaghetti with Garlic,

Anchovies & Parsley

by Kate Heyhoe

Serves 2 as a main course; 4 as a side or appetizer



Serve this pasta with a spinach salad, dressed with chopped capers, red onion, olive oil, and wine vinegar. Both the pasta and salad enhance each other if mingled: Arrange the salad on each plate, then mound the pasta on top, finishing with a spoonful of salad on top of the pasta.

11 ounces dried spaghetti

3 to 4 whole salted anchovies

About 1/2 cup extra virgin olive oil

3 cloves garlic, peeled and sliced paper-thin

1/2 cup minced parsley

Red pepper flakes or black pepper to taste

Grated romano or parmigiano cheese

Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente. Drain and keep warm, reserving some of the pasta water. While the water heats and pasta cooks, prepare the sauce.

Rinse, bone and fillet the anchovies as instructed in Preparing Salt-Packed Anchovies. Coarsely chop the fillets into small pieces, but don't mince or mash them; they should be small, chunky bits.

Heat half the oil in a skillet until hot. Toss in the garlic slices; they should sizzle but not brown instantly. Stir the garlic around for a few seconds. When the garlic starts to show signs of browning, add the parsley all at once. Stir as it sizzles. When the parsley stops sizzling, mix in the cooked pasta, a tablespoon or so of the pasta cooking water and most of the remaining olive oil (you may not need all of the oil; adjust the amount to taste). If the pasta seems dry, stir in a bit more of the pasta cooking water. Coat the pasta well and add pepper to taste. Toss in the anchovies and mix.

Serve the pasta, passing the cheese on the side, preferably with a tart salad.

Answer 2

You are really talking about something ancient and rare in  the regional (Piedmont, in this case)  Italian cooking: an almost lost dish, which has nothing to do with pasta sauce.

The name is " bagnett" (pronounced  more or less as you wrote) and specifically "bagnett vert" :

in Piedmont dialect bagnet means little bath, but also dipping sauce and  vert or verd , means green . There is also a red type, called bagnett rouss ( main ingredient are red  sweet bell peppers and a tomato). Rouss  means red in the same dialect.

These sauces  are (were?) diffused mainly in Monferrato  (Montferrat) region and in Alessandria province (eastern Piedmont, close to Lombardy, where there is a similar "Salsa verde", green sauce, without anchovies) to accompany meats

Recipes:

For green Bagnett:

1- Finely mince 40 or 50 leaves of parsley on a wood cutter.

2-  In a cup, cover 1 or 2 slices of white bread without brown border  with two tablespoon of vinegar, and let the bread absorb the vinegar completely ( you may mix standard vinegar and balsamic vinegar 1:1 , if you want a softer taste).

3- boil one egg (hard boiled), peel it and mince it (yolk included)

4- Finely mince two garlic cloves. You can smooth taste using dry garlic, shortly boiling fresh garlic or using only one clove: meanwhile Piedmont recipes like the  famous "bagna caoda" are based on garlic, a lot of fresh garlic

5- Finely mince two salted anchovies (you can smooth taste pre-washing anchovies)

6- Put all the above ingredients in the sauce final bowl and mix all very well adding slowly enough extra virgin olive oil up to when it become a smooth and soft paste (kind of a cream viscosity)

The most ancient recipe wants you use (as is still used in bordering France) walnut oil instead of olive oil, but olive oil is both more healthy and closer to contemporary taste.

This sauce was first described by the cooks of Gonzaga court ( considered the most famous European cooks at that time) , the dukes of Mantua and Marquis of Montferrat , after they got Casale Monferrato in 1531

See http://en.wikipedia.org/wiki/Monferrato , http://en.wikipedia.org/wiki/House_of_Go...

Bagnet vert was in the menu of the wedding of Duke Frederick Gonzaga with Marquise Margaret of Monferrato

For the red one:

1- you need to substitute the parsley (item 1 of former recipe, no parsley in red bagnett) with two red sweet bell peppers, two tablespoon of tomato sauce or a tomato finely chopped  , half red onion and half branch of celery, all chopped coarsely and cooked slowly in a pan with few olive oil for around 15 minutes (grilled will be even better).

2- Only after the ingredient are cooked you will finely mince them (like a cream)

3 -Other ingredients and the following process are the same (garlic should be less, anchovies the same, mix all with extra virgin olive oil) . Note that peppers and tomato should be without skin and seeds.

On a classic Piedmont table  the two sauces are often aside (and with a white kren (horseradish) sauce you can make a quite "Italian" effect on the table.

Answer 3

try soups too when u search