Bigoli in Salsa - Italian Recipe

Bigoli in Salsa

🌍 Italian, Venice/Veneto Difficulty: ●●●○○

A Venetian dish of thick, rough-textured wholegrain spaghetti dressed with slow-cooked onions and anchovies. The onions cook for over an hour until they collapse into a sweet, dark purée. The anchovies melt into the onions and vanish.

Ingredients

• 400g bigoli (thick wholegrain pasta)
• 8 salted anchovies, rinsed and filleted
• 2 large onions, finely sliced
• 150ml dry white wine
• Olive oil

Method

1. Step 1 — Slow-cook onions in oil over very low heat 45 min until melting.
2. Adding — Add anchovies; stir until dissolved. Add wine; reduce.
3. Tossing — Toss with cooked bigoli.

Tags: bigoli, salted anchovies, onions, dry white wine, olive oil · Source: Brittani's Almanac