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Servings: 2
Ingredients
- Bigoli with Onion-Anchovy Sauce serves 4 CLICK here for a printable recipe
- 0.25 c olive oil
- 4 T unsalted butter
- 1 large onion, halved and thinly sliced
- 3 clv garlic, peeld and chopped
- 1 big pinch kosher salt, plus more for pasta water
- 1 oz canned anchovy fillets, drained and finely chopped
- 1 c chicken stock
- 0.5 t ground black pepper, or more to taste
- 1 lb fresh bigoli, or other spaghetti-like whole wheat pasta
- 0.25 c flat leaf parsley, finely chopped
View Full Recipe at Sippity Sup-Serious Fun Food
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 2 servings | |
| Calories 352 | |
| Calories from Fat 309 | 88% |
| Total Fat 34.95g | 44% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 274mg | 11% |
| Potassium 258mg | 7% |
| Total Carbs 8.87g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.97g | 2% |
| Protein 2.52g | 4% |
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.%20Amazon%20has%20one%20for%20400%20bucks%20I'd%20love%20to%20have.%20But%20I%20need%20another%20piece%20of%20kitchen%20equipment%20like%20I%20need%20a%20hole%20in%20the%20head.%20Especially%20a%20piece%20of%20kitchen%20equipment%20that%20only%20does%20one%20thing%20and%20looks%20like%20bench%20press.%20Besides,%20like%20I%20said%E2%80%93%20I%20have%20made%20small%20batches%20of%20bigoli%20before%20using%20the%20Oxo%20good%20grips%20potato%20ricer.%3C/p%3E%3Cp%3EEssentially%20bigoli%20is%20thick%20and%20chewy%20ribbon%20pasta%20with%20the%20nuttiness%20of%20whole%20wheat.%20It's%20the%20signature%20pasta%20of%20the%20Veneto%20region%20of%20Italy.%20But%20it's%20easiest%20described%20as%20extra%20fat%20(whole%20wheat)%20spaghetti.%20You%20can%20adapt%20your%20favorite%20fresh%20pasta%20recipe%20using%20a%20ratio%20of%20three%20parts%20all-purpose%20flour%20to%20one%20part%20whole-wheat%20flour%20and%20get%20a%20very%20nice%20approximation%20of%20the%20Venetian%20real%20deal.%20Also%20if%20you%20want%20to%20just%20use%20dried%20spaghetti%20I%20won't%20tell%20a%20soul.%20As%20long%20as%20you%20don't%20tell%20on%20me.%20I%20have%20certainly%20gone%20that%20route%20myself.%20Just%20make%20sure%20the%20spaghetti%20is%20whole%20wheat%20and%20as%20fat%20as%20you%20can%20find.%3C/p%3E%3Cp%3ENow%20that%20we%20got%20the%20pasta%20out%20of%20the%20way.%20Let%20me%20tell%20you%20how%20this%20pasta%20is%20typically%20prepared%20in%20Venice%20(Italy).%20Please,%20don't%20go%20running%20from%20the%20room%20screaming,%20but%20is%20often%20served%20in%20a%20sauce%20of%20anchovies.%3C/p%3E%3Cp%3EOkay,%20I%20see%20that%20look%20on%20your%20face,%20but%20let%20me%20explain.%20In%20Italy%20anchovies%20are%20used%20in%20many%20classic%20recipes%20and%20are%20served%20many,%20many%20ways.%20Fried%20up%20in%20breadcrumbs%20they%20are%20a%20street%20food%20triumph.%20But%20they%20can%20also%20be%20more%20subtle.%20In%20the%20Bigoli%20with%20Onion-Anchovy%20Sauce%20I%20present%20today,%20the%20anchovies%20dissolve%20into%20the%20sweet%20onion%20sauce%E2%80%93%20giving%20it%20an%20umami%20allure%20that's%20is%20hard%20to%20explain.%20If%20I%20didn't%20tell%20you%20it%20was%20an%20anchovy%20sauce,%20you%20might%20never%20guess.%3C/p%3E%3Cp%3EBut%20I%20know%20Americans%20have%20never%20quite%20warmed%20up%20to%20these%20little%20flag%20stripes%20of%20flavor.%20I%20suppose%20too%20many%20people%20had%20too%20many%20bad%20experiences%20with%20too%20many%20bad%20anchovies.%20They%20walk%20away%20thinking.%20Too%20salty,%20too%20rancid,%20and%20I%20don't%20like%20the%20bones.%20Which%20is%20a%20shame%20though.%20I%20think%20of%20them%20as%20little%20fish%20with%20big%20balls,%20and%20I%20mean%20that%20in%20a%20good%20way.%20Because%20for%20all%20their%20dense%20nutrition%20they%20really%20do%20pack%20a%20wallop%20of%20deeply%20nuanced%20flavor.%20Though%20it's%20a%20wallop%20that%20makes%20lots%20of%20folks%20shudder%20I%20know,%20I%20know.%20GREG%3C/p%3E%3Cp%3ESet%20a%20pot%20of%20salted%20water%20over%20medium-high%20heat%20and%20let%20it%20come%20to%20a%20slow%20boil%20as%20you%20prepare%20the%20sauce.%3C/p%3E%3Cp%3EHeat%20the%20olive%20oil%20and%20butter%20in%20the%20large%20skillet%20over%20medium%20heat.%20Once%20the%20butter%20has%20melted,%20stir%20in%20the%20onions%20and%20garlic;%20season%20with%201/2%20teaspoon%20salt,%20and%20cover%20the%20pan.%20Let%20the%20onions%20cook%20slowly,%20stirring%20occasionally%20until%20well-softened%20and%20lightly%20golden%20colored,%20edged%20with%20brown,%20about%2015%20minutes.%20Add%20the%20chopped%20anchovies%20and%20cook,%20stirring%20until%20the%20anchovies%20melt%20in%20the%20hot%20oil.%3C/p%3E%3Cp%3EAdd%20the%20noodles%20to%20the%20water%20and%20boil%20them%20until%20just%20barely%20cooked.%20The%20size%20and%20type%20of%20noodle%20you%20choose%20will%20determine%20the%20cooking%20time.%20Watch%20them%20carefully%20as%20you%20finish%20the%20sauce.%3C/p%3E%3Cp%3ERaise%20the%20heat,%20add%20the%20stock,%20and%20bring%20the%20sauce%20to%20a%20boil.%20Then%20lower%20the%20heat%20to%20medium%20once%20again%20and%20stir%20until%20the%20sauce%20thickens%20slightly,%20about%205%20minutes.%20Season%20generously%20with%20freshly%20cracked%20black%20pepper%20and%20a%20little%20salt%20if%20needed%20(taste%20first).%3C/p%3E%3Cp%3EUsing%20tongs%20drop%20the%20pasta%20(with%20some%20water%20still%20clinging)%20into%20the%20onion-anchovy%20sauce.%20Toss%20the%20pasta%20and%20sauce%20together%20until%20well%20coated.%20Add%20the%20parsley%20and%20serve%20immediately.%3C/p%3E%3Cp%3ESource:%20Adapted%20from%20Lidia%20Bastianich%3C/p%3E){kind=link}