Rio San Trovaso and palace : Color photochrome print.
Bigoli in salsa (Venetian spaghetti with sauce)
Ingredients: one onion, one garlic clove, extra virgin olive oil, one tin of anchovies (or salted sardines)
Thinly slice onion and garlic, making them wilt in oil and very little water (onion needs to remain white). Get rid of salt from sardines by washing them under running water (or use anchovies from tin without conserving oil). Cut them all in small pieces and let them cook with onions for 5 minutes together with an added hot chilly pepper, which will be removed in the end. Finally, a dash of white wine; when wine is evaporated, pour onto spaghetti, cooked al dente and strained well.
Thinly slice onion and garlic, making them wilt in oil and very little water (onion needs to remain white). Get rid of salt from sardines by washing them under running water (or use anchovies from tin without conserving oil). Cut them all in small pieces and let them cook with onions for 5 minutes together with an added hot chilly pepper, which will be removed in the end. Finally, a dash of white wine; when wine is evaporated, pour onto spaghetti, cooked al dente and strained well.
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