Bigoli in salsa
How to make it at home: Bigoli in salsa — ingredients, steps, safety tips.
Time: About 45 minutes · Yield: 4 servings
Ingredients
- 800 g pressed bigoli (al torchio)
- 80 g salted sardines
- 2 onions
- 1 glass oil
- Salt and pepper
Method
- Wash and clean the salted sardines well and cut them into small pieces; slice the onions thinly.
- Put the sardines and onions into the oil together, add two spoonfuls of water and fry slowly over low heat.
- When the mixture is soft and the onions are golden, stir for a few minutes until onions and sardines break down into a sauce.
- Cook the bigoli in plenty of salted water until al dente and drain.
- Dress the bigoli with the sauce, add pepper and finish with a little raw oil.
Tips
- This is the Accademia Italiana della Cucina recipe.
- The onion can be replaced with two or three crushed garlic cloves: tastier but heavier.
Related topics
Sources
Servings: 4
Themes
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