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.

voti: 4.75 (4)

Print Recipe Vota la ricetta

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: First courses

Cuisine: Venetian cuisine

Servings: persone

Ingredients

350 gr Bigoli
1 dl Oil extra virgin
200 gr Onions
8 nr Anchovy fillets desalted
qb Salt
qb Pepper

Instructions

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.