10.02.2011

bigoli in salsa (whole-wheat spaghetti in a light anchovy sauce)

prep time:  tbd
cook time:  20 minutes
servings:  4

ingredients:
10 1/2 ounces "bigoli" whole-wheat spaghetti

2 cups white onions - finely chopped
1 1/2 cups salted anchovies - cleaned
3/4 cup extra virgin olive oil
2 bay leaves - simmered
1/3 cup wild fennel
salt and pepper to taste
3 tablespoons parmesan cheese (optional)
1/4 cup butter

steps:
1.  slowly braise the peeled and finely chopped onions in the oil together with the bay leaves and the black pepper for about 10 minutes.  add the cleaned and de-salted anchovies.  cook gently for another 15 - 20 minutes, or until the anchovies and onions have melted together into a creamy sauce.


2.  cook the bigoli in unsalted water until “al dente”.  season the bigoli with the sauce, butter, parmesan and wild fennel.
 
- goop, september 2011; from the grand canal restaurant at the hotel monaco

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