restaurantTraditional recipe

Bigoli in Salsa

Name: Bigoli in Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 400g bigoli (or whole wheat spaghettoni); 4 large white onions; 8 salt-cured anchovies; 6 tablespoons extra virgin olive oil; to taste salt; to taste pepper

EasyschedulePrep: 20 minutilocal_fire_departmentCook: 30 minutigroup4 persone

Bigoli in Salsa is the traditional lean dish of Padua: thick whole wheat spaghetti dressed with a sauce of stewed onions and anchovies. They are traditionally eaten on Christmas Eve and Ash Wednesday.

Bigoli are prepared with the "torchio", a tool that pushes the dough through a perforated disk.

Preparation

1
Slice the onions very thinly.
2
Stew them in oil over very low heat for 25-30 minutes until caramelized.
3
Rinse the anchovies and add them to the onions. Let them dissolve by stirring.
4
Cook the bigoli in salted water until al dente.
5
Toss the pasta in the onion and anchovy sauce.
6
Serve without cheese (a true lean dish).

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Chef's Tips

The onions must stew slowly and become almost creamy. The anchovies must dissolve completely. NEVER add cheese.

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