Bigoli in salsa

| December 17, 2019 | 0 Comments


250-300g Bigoli or Spaghetti

16 anchovy filets (in oil)

250g mild white onion sliced (thinly!)

8 tbsp olive oil

100ml white wine

Moglica fritta: breadcrumbs, butter, rosemary, thyme, bay leaf



1.Put sliced onions to a cold (!) pan/Casserole with olive oil.  Heat on the lowest (!) setting and cook for 15-20min or until sweet.  Take care that the onions don’t get dark or burned.


2. In the meantime chopp old breadcrumbs in a food processor with the fresh herbs. Also heat pasta water.


3.  After 15-20min add anchovies and let it dissolved. Cook pasta in mild salted water


4.  Then add white wine cook on medium heat and let it reduce almost completely


5. Also roast the herb breadcrumbs in butter in pan on low to medium heat for 3-4min


6. Add  1 ladle of pasta cooking water to the onions. Then add cooked pasta to the onions and combine.


7. Serve with Moglica fritta on top.  ENJOY





Category: Berlin Kitchen

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