Bigoli in salsa

Bigoli in Salsa

Bigoli in Salsa is a traditional Italian pasta dish that originated in the Veneto region. It is a simple yet flavorful dish that consists of thick, long pasta noodles served with a rich and savory sauce made from onions, anchovies, and sardines.

Ingredients

To make Bigoli in Salsa, you will need the following ingredients:

• 400 grams of bigoli pasta
• 2 onions, finely chopped
• 4 anchovy fillets, chopped
• 4 sardine fillets, chopped
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Preparation

1. Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until they become translucent and slightly caramelized.

2. Add the chopped anchovies and sardines to the pan. Stir well to combine and cook for a few minutes until the fish starts to break down.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the bigoli pasta according to the package instructions until al dente.

4. Once the pasta is cooked, drain it and add it to the pan with the sauce. Toss well to coat the pasta evenly with the sauce.

5. Season with salt and pepper to taste. Remember that the anchovies and sardines are already salty, so be careful not to add too much salt.

6. Serve the Bigoli in Salsa hot, garnished with grated Parmesan cheese.

Variations

While the traditional recipe calls for onions, anchovies, and sardines, there are variations of Bigoli in Salsa that include additional ingredients such as garlic, capers, and tomatoes. These variations add different flavors and textures to the dish, making it even more delicious.

See Also

• Italian cuisine
• Pasta dishes
• Veneto cuisine

References

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  Bigoli with anchovy sauce at Ristorante Ribot, Venice