time required (in minutes): 40
Ingredients (serves 4): 400 grams of bigoli (semi-wholemeal spaghetti typical of the Veneto), 100 grams of salted anchovies, 3 cloves of garlic, 1 red pepper, ripe plum tomatoes 10, 2 tablespoons breadcrumbs, 1 tablespoon chopped parsley, a pinch of oregano, oil, salt.
Preparation: Wash and bone the anchovies. Heat up the oil in a fry pan and let the peppers and 2 cloves of garlic, when they are golden, add anchovies, half a tablespoon of parsley, breadcrumbs. Fry on low heat for about 10 minutes, then add the tomatoes coarsely crushed, oregano, and if necessary, salt. Cook another 10 minutes. Before removing from heat add the remaining parsley and a clove of garlic finely chopped, or rather crushed. Apart cook bigoli in salted water for about 12 minutes, cooking time, drain and toss with the sughino of anchovy and a spoonful of olive oil.
Suggested Wine: Vermentino
0 comments:
Post a Comment