In breve
The dish in short
- Bigoli: thick, rough Venetian spaghetti, about 3 mm–4 mm across; here the dark whole-wheat kind, bought fresh or dried.
- Salted sardines, boned and left about 20 minutes under cold running water to lose their salt; salted anchovies may replace them.
- Onions, with garlic in this version, chopped fine and stewed in olive oil for half an hour over a moderate heat, with spoonfuls of water so they never colour.
- The sardines melted into the onions over the lowest heat, in this version a splash of white wine, then the sauce poured very hot over the just-drained bigoli.
- A dish of meatless days, such as Christmas Eve, Good Friday and Ash Wednesday.
Il video, Venezia, Veneto
Bigoli in salsa
The video: Thick whole-wheat Venetian pasta with a sauce of slow-cooked onions and salted sardines
Thick whole-wheat bigoli dressed with a sauce of onions stewed slowly in olive oil until soft and pale, with salted sardines melted into them: a Venetian dish of meatless days, on the Veneto's list of traditional products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 35 min
- Cooking
- 32 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 13 steps, as in the recipe.
Altri video
