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Recipe for :

Bigoli in Salsa - wholemeal pasta in anchovy sauce
 

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>

Venetian Cuisine

Venetian cuisine is known for its variety of dishes and ingredients. This can only be expected in a lagoon city which, though born of its own waters, has always maintained close ties with the mainland as well as flourishing trade routes with many faraway countries, from northern Europe to the far East

Thus, you find not only the dried baltic cod and the exquisite Asian spices, but also the genuine if perhaps more modest fresh vegetahles from the estuary islands, fish from the Venice lagoon and game fowl captured in the 'barene', or shallows. A visit to Venice offers an opportunity to discover a fascinating gastronomic tradition, a chance to venture down unfamiliar culinary roads often overshadowed hy wide-spread fastfood consumption.

The Association 'Ristoranti della Buona Accoglienza di Venezi' (Restaurant Antico Martini is one of its founders) offers you a taste of some of the most typical local recipes, trusting that at the end of your culinary tour you will take home with you not only an eyeful but also a palateful of unforgettable memories of Venice.

Ingredients

2 large onions and clean
70g. of salted sardines or anchovies
100 ml. of olive oil
2 spoonfuls of water
pinch of freshly milled pepper
wholemeal pasta (quantity as required)

Method

'Bigoli in salsa' is the traditional dish for days of fasting: Christmas Eve, Ash Wednesday and Good Friday.

  • Slice two large onions
  • Clean salted sardines or anchovies, washing them carefully and leaving them to soak for a while.
  • Lightly fry the onions and the sardines, cut to pieces, in 100 ml. of olive oil, first over high flame without a lid and then, when the onions turn golden, add two spoonfuls of water to halt the cooking, cover and leave over a very low fire until the onions are completely soft like tender golden fillets.
  • Cook the pasta until it is al dente and season with the sauce, adding a pinch of freshly milled pepper.

There are many variations of this dish whose traditional recipe is the one here: you can add garlic, or use tuna fish instead of the sardines.

Restaurant Antico Martini

 
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