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.
Servings: 4 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.
