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A simple and quick recipe borrowed from Venetian cuisine: “Bigoli in oil and anchovy sauce.” The process is very simple and the ingredients are also easily available. This first course is delightful for those who especially love the taste of anchovies.
Bigoli with Anchovies
A simple and quick recipe borrowed from Venetian cuisine: "Bigoli in olive oil and anchovy sauce." The process is very simple and the ingredients are also easily available.
Ingredients
Method
- Finely peel the onions and place them in a saucepan with half of the oil.
- Cover with a lid and let them soften. Halfway through cooking, add 2 tablespoons of water.
- Cook the bigoli in lightly salted water.
- Meanwhile, chop the anchovies and add them to the onions.
- Mix and add the remaining oil.
- Pour the bigoli into a serving bowl and add the mixture. Season with pepper and serve at the table.
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