Bigoli in Salsa

This Bigoli in Salsa dish is a combination of sweetness and saltiness. It is typically served in northern Italy on fasting days such as Christmas Eve, Ash Wednesday, and Good Friday, but you can find it year-round in local osterie and restaurants. Sara is a Venetian, and her cooking exemplifies the city’s beauty and mystique. It’s truly La Serenissima.

What Are Bigoli?

Bigoli (or bigoi in the dialect of the Veneto) are thick, spaghetti-like pasta typical of the Veneto and eastern Lombardy. They are available fresh or dried, whole wheat or white. Common sauces for this type of pasta in the Veneto region are duck ragùa, or humble yet flavor-filled salsa of sardines (or anchovies) and onions. This Bigoli in Salsa is a must-try for any Italian food aficionados looking to expand from ordinary spaghetti and tomato sauce. Also try Sara’s Sarde in Saor for another Venetian classic.

Bigoli in Salsa

---

• Author: Sara Ghedina

Print Recipe

Description

A delicious whole-wheat spaghetti recipe.

---

Ingredients

Scale 1x2x3x

• 2 large (or 3 smaller) yellow onions
• 1 cup + 1/2 cup dry white wine
• 1/3 cup extra virgin olive oil
• 3 garlic cloves
• 7 large salt-packed sardines (or 1 can anchovies)
• 1 lb whole-wheat spaghetti or bigoli
• Salt and pepper, to taste
• 1/4 cup fresh parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cut onions in half and slice them really thin. Bring a large pot of water to boil with 1 cup white wine, blanch onions for 1 minute, drain and set aside.
2. Heat olive oil in a large pan, add whole peeled garlic cloves, and cook for 2 minutes. Take them away and add onions. Cook at low-medium heat for about 20 minutes, stirring constantly. Onions should become translucent, be careful not to let them brown, and add a bit of water if needed.
3. If using salt-packed sardines, soak them in a bowl filled with cold water for a few minutes. Drain them on paper towels, split in half and remove their spines, tails, guts, and bones. If using anchovies, drain oil completely. Cut in small pieces.
4. Meanwhile, bring another large pot of water to boil, add salt as needed, and cook bigoli al dente, following package instructions. Add sardines (or anchovies) to the onion, pour in the rest of the wine, and let it evaporate completely cooking at medium-high heat. Drain bigoli and sauté in the pan with the onions and sardines for 1 minute. Taste and add salt only if needed. Season with black pepper and few leaves of fresh parsley. Serve immediately.

Story & Photography by Sara Ghedina

Subscribe to TABLE Magazine‘s print edition.