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Bigoli in Salsa 

 cover S

This is definitely a very flavored recipe with the taste of onions and therefore reserved for lovers of this vegetable!

But it is also a preparation for which very few ingredients, a little time and ... a lot of patience are enough:
and the dish is ready.

Time and patience are needed because, as with the Venetian liverThe onions should be cooked for a long time, up to discard, without ever start abbrustolirsi.

Fresh bigoli are recommended, possibly freshly prepared, but you can replace them with dry bigoli or, at worst, with spaghetti.

I reckon an onion and anchovy salt per person.

And I would add a further anchovy for the pan ...

Ingredients (for two):

onion

pc.

2

salted anchovies

pc.

2

extra virgin olive oil

q.s.

fresh bigoli NB

gr

250

parsley
(optional, but it's great!)

Ad Lib.

time & patience

 

Preparation:

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Slice the onions first, as thin as possible.
So with oil fry for a few minutes over medium low heat, reduce heat to low and put the lid.
Continue cooking until the onions are almost melted, half an hour is the minimum time.
The ideal is to use a very thick bottom pan, perhaps non-stick.
If the onion tends to dry too much, add a little water or, if you like, some wine

White.

While the onion is cooking, desalinate and clean the anchovies; separately preparing chopped parsley.

When the onion is almost ready, throw the pasta into the boiling salted water (as you can see in the photos, here I used the dry bigoli the escort given to me by a friend of Venice) and dissolve the anchovies in the pan with the onion, slightly raising the flame.

Be careful not to let it burn the onion!

Drain the pasta and pour into the pan by lifting the flame almost full and stirring well to prevent it from sticking. Also add (optional) a handful of chopped parsley.

Bring to the table ... and enjoy!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • if you want you can add parsley to the onions halfway through cooking
  •  NB If you use dry pasta, calculate about one third less than fresh pasta
  • an advantage of the prolonged cooking of the onion is that it can be prepared, if desired, even the day before: it will then be put back in the pan and heated when you throw the pasta!
  • NOTE: I promise to put photos of the preparation of fresh bigoli as soon as possible

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