Bigoli in Sauce

The history of Venice is evocative and characteristic, a history that is also intertwined with gastronomic traditions. The lagoon city, in fact, was one of the first to compare itself with the cuisines of other countries, a fact that is not surprising, considering that in the past Venice was a commercial power. This cultural exchange led to the integration of flavors and ingredients from every corner of the world: pepper, cinnamon, saffron, raisins, rice, cod, sugar, Malvasia wine... all elements that enriched Venetian cuisine, both in meat dishes and in local fish dishes. A typical dish of the Veneto region, in particular of the city of Venice. The characteristic of this dish is the sauce, which must be prepared in a workmanlike manner, obtaining a creamy consistency. To achieve this result, the secret lies in cooking the onion, cut very thinly, with a drizzle of extra virgin olive oil slowly, stewing it and not frying it, until you get a sort of cream. Only when the onion has reached this consistency, salted anchovies can be added, an ideal preserve for many typical dishes, especially in seaside cities. Anchovies, in fact, were preserved immediately after fishing, ideally in July, when they are larger and fleshier. They are not washed (otherwise they could rot) or deprived of the entrails, but are stored pressed in special glass containers, called "arbanelle". Once ready, they can be stored for a long time and, after being desalted, they become anchovies in oil. 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. Our Bigoli in Sauce are ready to be enjoyed.