Dish
Bigoli in salsa
Bigoli in salsa is made with bigoli pasta, which is a thick, spaghetti-like pasta that is perfect for holding onto the sauce. The sauce is made with onions, anchovies, and olive oil. The pasta is cooked until al dente and then tossed with the sauce. The dish is typically served with a sprinkle of Parmesan cheese on top.
Origins and history
Bigoli in salsa originated in the Veneto region of Italy, which is known for its seafood dishes. The dish has been a staple in the region for centuries and is now enjoyed all over the world.
Dietary considerations
This dish is pescatarian and contains gluten and fish.
Variations
There are many variations of bigoli in salsa, including adding capers or olives to the dish. Some people also like to add a splash of white wine to the sauce for a tangy flavor.
Presentation and garnishing
Bigoli in salsa is typically served in a bowl or on a plate. It can be garnished with a sprig of fresh parsley or a sprinkle of Parmesan cheese.
Tips & Tricks
To make the sauce extra flavorful, sauté the onions until they are caramelized before adding the anchovies.
Side-dishes
Bigoli in salsa can be served with a side salad or some crusty bread. It is also delicious with grilled vegetables or roasted potatoes.
Drink pairings
This dish pairs well with a light red wine, such as Pinot Noir or Chianti.
Delicious Bigoli in salsa recipes
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