Bigoli in Salsa
About the recipe
Bigoli in salsa is a classic dish from Venetian cuisine that looks back on a long tradition. It was originally served on fasting days or during Holy Week, as it uses simple ingredients that do not break any religious rules. The main ingredients, onions and anchovies, are typical of the Veneto region and reflect the city’s close connection to fish and seafood.
The star of the dish is bigoli, a thick, spaghetti-like pasta that is traditionally made from wholemeal flour and passed through a special press. Together with the sautéed onions, which are gently melted with anchovies, and a dash of white wine, a delicious, hearty and aromatic sauce is created. This simple but tasty dish brings the authentic taste of Venice to the plate and is a reminder of the lagoon city’s rich culinary history.
Ingredients
For 2 persons
Video instructions
Picture guide
Quarter the onion and “1“ cut it “2“ into fine slices. “3“
Pour olive oil into a non-stick frying pan and “4“ fry the onions over a low heat for 10 minutes until they are soft and shiny. “5“ Salt generously. “6“
Add the anchovies to the pan and “7“ mix them in with a wooden spoon. They will fall apart and melt together with the sauce. “8“ Deglaze with white wine and increase the temperature so that the alcohol evaporates. “9“
Cook the pasta according to the packet instructions. “10“ Add some starchy pasta water to the pan and adjust the heat to reduce the sauce. “11“ Add the al dente pasta to the pan. Add the chopped parsley and mix everything thoroughly. “12“ Done. Enjoy!
