Fresh vegetables are dipped in this Piedmontese-style comfort food that's served in a small fondue-style pot over a candle or burner. It literally translates as "hot bath."
A touch of warmth and hint of spice and salt turn a plain juice into carrot sauce.
Besides using this sauce in casseroles and pot pies, spoon it over sliced turkey for a hot turkey sandwich.
This has become a new favorite of mine because it adds a hint of complex tomato flavors and umami tastes without adding the bulk of fresh tomatoes or canned tomato products.
This marinade is excellent for thin-sliced beef, beef short ribs or chicken, all of which should be cooked on a grill.