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Italian food recipe: Venetian Bigoli With Anchovies and Onions recipe
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Keywords:
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bigoli, anchovies, first course
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Introduction:
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This is a very traditional pasta, but as simple as it is, you have to be careful with the seasoning or the balance of flavors will be destroyed." Francesco says that in Venice it is often eaten around Easter time, at the end of Lent. Bigoli is commercial whole wheat (wholemeal) pasta that comes in thick strands. Whole wheat linguine or spaghetti can be substituted.
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Ingredients:
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10 to 12 anchovy fillets (the meatier, the better), drained
1/2 cup (125 ml) warm water
1/4 cup (60 ml) extra virgin olive oil
2 large onions, sliced thin
1 pound (500 g) bigoli
2 tablespoons coarsley chopped flat-leaf Italian parsley
Salt and freshly ground black pepper to taste
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Description:
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Puree the anchovies with the water in a blender or mash them with a fork and mix them with the warm water. Set aside. Heat the oil in a large, heavy, skillet. Add the onions and cook, stirring over medium heat until they are golden. Stir in the anchovy puree and set aside.
Bring a large pot of water to a boil, add the bigoli, stir, and cook about 8 minutes, until the bigoli is al dente. Drain it well. Transfer the pasta to the skillet with the onions and anchovies and reheat gently, tossing to mix all the ingredients. Fold in the parsley, season with salt and pepper, and serve.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Serves ( 4 person is Default ):
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4 to 6
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Italian food recipe: Venetian Bigoli With Anchovies and Onions recipe
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Vegetarian
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with fish
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