Today we offer one of the typical dishes: the Bìgoi in salsa(spaghetti with anchovies).
This dish has a very long history, indeed bigoli were already in use at the time of the most Serene Republic of Venice.
Similar to big spaghetti bigoli is an egg pasta that is processed in al torchio Venetian houses, are a form of pasta resembling in shape a big spaghetti from rough surface; In addition to being made with wheat flour, can be made with whole wheat flour, with or without eggs.
The “bigoi in salsa” according to tradition, were consumed in the lean days such as Christmas Eve, on good Friday and on Ash Wednesday, but today you can find them in many restaurants or in the homes of the Venetian families.
The recipe is very easy to try to do it in order to enjoy the taste of Venetian tradition
- 2 white onions
- 70 g desalted anchovies
- e.v.o oil.
- salt and pepper
Very finely chop the onions and let them sweat gently in a pan with oil.
When the onions become tender and transparent will add the anchovies and desalted cleaned and let them dissolve completely into a sauce.
Add the parsley, add salt and pepper, and drain the cooked vermicelli directly into the pan of sauce.
Served hot and bigoli to taste add another sprinkling of chopped parsley