Bigoli in Salsa. (Venetian Anchovy Spaghetti)

 (anchovy )     
          
4 persons :                                      

 - anchovy.75 grams,
- 2 onions.
- fresh rosemary (optional)
- 300/400 grams spaghetti.
- 2 spoonful olive oil.

HOW TO PREPARE:

Simmer the onions and rosemary in olive oil on a very low flame until they are cooked. The onions should not  fry and not get brown. Like this:

 If this is difficult for you, you can stir continously and add a bit of oil. Don't use salt because the anchovy is already salted.
 Add the anchovy and one coffespoon of the anchvy oil and mix for only 3 minutes. The preparation should look like this:

Boil the spaghetti, do NOT RINSE, and add the anchovy to the spaghetti, without further cooking, Mix very well. In Venice we use a thick pasta called 'Bigoli' and we eat 'Bigoli in Salsa' also the day after, even cold without warming it up. Very Good! Use any thick spaghetti!

Buon Appetito!

Wine; try it with a sparkling Prosecco wine!

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