Hi incurable travellers,
Yesterday I told you about the piedmontese fritto misto which is often accompanied by sauces such as ‘cognà’ or red or green ‘bagnetto’.
Cognà is a sauce made with grapes must, naturally cold, which accompanies also boiled meat, polenta or can be spread on a slice of bread for an energetic snack.
In the farmhouse, during the pressing, a bit of must is taken and boiled with some toasted hazelnuts, pieces of fruit, and then aromatised with cinnamon and cloves.
The ‘bagnetto verde’ is fabulous with boiled meat and together with the ‘bagna cauda’ represents the union between cuisine and history of the territory.
In the regions of Langhe and Roero there was the ancient salt road. To pay a lower duty while transporting this precious good, casks with half salt and half anchovies were prepared. Since they could not be wasted, many poor recipes born. Among them, the anchovies ‘in verde’, cognà, bagna cauda and the wonderful bagnetto verde.
Recipe of cognà: ingredients
- A handful of parsley
- 2 cloves of garlic
- 3 anchovies
- breadcrumbs soaked in vinegar
- Hot pepper
- 1 hard-boiled egg yolk
Recipe of cognà: instructions:
Mince the parsley, the garlic, the cleaned anchovies, breadcrumbs soaked in vinegar and a pinch of salt, meld everything with olive oil until reaching a good consistence. If you like, add also some hot pepper or a hard-boiled egg yolk to the mixture above.
Cognà should be prepared some hours before use.
The story of my food and wine tour in Langhe and Roero thanks to Italydifferent continues in the article Ladys kisses (Baci di dama), while if you missed the first chapter I suggest that you check: Food and Wine in Langhe, but if you are incurable travellers interested in Langhe and Roero under the historical, artistic and cultural aspect, the article for you is: What to see in Langhe: Alba.
Article translated from Italian by Chiara Casagrande