Bigoli in Sauce
Bigoli have a rough and porous surface, ideal for capturing the sauce. Traditionally, they are seasoned with robust sauces, such as duck, wild boar or sardine sauce. In addition, bigoli are a fresh pasta that does not contain eggs, an ingredient considered precious in the peasant families of the time, who preferred to sell them to obtain money or use them as a bargaining chip. Now let's see what we need to prepare our Bigoli in Sauce.
Ingredients
450 grams of bigoli2 white onions6 salted anchoviesextra virgin olive oilsalt
Preparation
Let's start by peeling the onion and cutting it finely. In a non-stick pan, pour a drizzle of extra virgin olive oil, add the chopped onion and sauté gently over low heat, covering the pan. In the meantime, let's take care of the anchovies: desalt them under running water to remove the preserving salt, then remove the backbone and add them to the onions, which in the meantime have turned into a cream. Mix and melt the anchovies. Bring a pot with plenty of salted water to a boil, then dip the bigoli and cook them for the time indicated on the package. Drain them a couple of minutes before the end of cooking and transfer them to the pan with the onion and anchovy cream. Stir, adding, if necessary, a few tablespoons of the cooking water of the bigoli. Serve the bigoli hot.
Bigoli have a rough and porous surface, ideal for capturing the sauce. Traditionally, they are seasoned with robust sauces, such as duck, wild boar or sardine sauce. In addition, bigoli are a fresh pasta that does not contain eggs, an ingredient considered precious in the peasant families of the time, who preferred to sell them to obtain money or use them as a bargaining chip. Now let's see what we need to prepare our Bigoli in Sauce.
Ingredients
450 grams of bigoli
2 white onions
6 salted anchovies
extra virgin olive oil
salt
Preparation
Let's start by peeling the onion and cutting it finely. In a non-stick pan, pour a drizzle of extra virgin olive oil, add the chopped onion and sauté gently over low heat, covering the pan. In the meantime, let's take care of the anchovies: desalt them under running water to remove the preserving salt, then remove the backbone and add them to the onions, which in the meantime have turned into a cream. Mix and melt the anchovies. Bring a pot with plenty of salted water to a boil, then dip the bigoli and cook them for the time indicated on the package. Drain them a couple of minutes before the end of cooking and transfer them to the pan with the onion and anchovy cream. Stir, adding, if necessary, a few tablespoons of the cooking water of the bigoli. Serve the bigoli hot.
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