BIGOLI IN ANCHOVY SAUCE, AN EXQUISITE FIRST COURSE OF FISH OF VENETIAN CUISINE, TO TRY.
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contents bigan anchoi sauce or more
simply bigan sauce are a first course of
the Venetian culinary
tradition an easy recipe with few
ingredients to be enjoyed with family or
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friends ingredients 320 G of bigal
100 G of salted anchovies 1 medium white
onion 2 tbsp of oil
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salt easy execution preparation time 15
minutes cooking time 20 minutes portions
four total time 40
minutes bigan anchovy sauce or more
simply bigly and sauce are a first
course of the Venetian culinary
tradition particularly Venetian even if
they are typical of the entire region
anchoi is often and willingly the
protagonist of pasta dishes both in
recipes that speak of a territory such
as Sicilian pasta C Anova and in
Creative recipes such as ratoni with
bread butter and
anchovies what we present to you is a
quick and easy recipe which is made up
of a few ingredients such as onion and
anchovies once the former have been
stewed in a pan so as to make them
sweeten the lad are added to form a
cream an excellent condiment for this
long pasta
format big are large spaghetti
originally made with a special press
called bigolaro invented in Padua in
16004 at the time of the
serenisima they are prepared with soft
wheat flour water and salt but can also
be found with the addition of eggs or a
mix of other flowers
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bigly and sauce is a dish that used to
be eaten on Easter Friday or Christmas
Eve in benice they are part of the
Redentor Day
menu preparing bigly in anchoi sauce is
simple wash the anchovies thoroughly
removing all the salt fillet them with
your hands and set them aside prepare
the sauce heat the oil in a pan add the
thinly sliced onions and cook for 15 20
minutes adding a few tablespoons of
water until they become
soft then add the anchoi filets and mix
carefully so that they melt completely
creating a kind of cream add the bigly
that you have previously cooked in
salted water and mix to mix them well
with the
sauce the bigly and sauce are ready to
be served
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