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BIGOLI WITH ANCHOVY SAUCE

Serves 6: 500 g "bigoli" (if not available, use thick, hard wheat spaghetti), 100 g salt-packed anchovies, 200 g white onion, Moletto Extra-virgin olive oil Integrale, salt.
To prepare: Prepare the sauce by first sautéing the finely chopped onion in the extra virgin olive oil. Add some water, then the anchovies after having washed away the salt, removed the bones and chopped them. Stir with a wooden spoon until the anchovies have dissolved.
In the meantime, boil the bigoli in abundant, lightly-salted water. Drain and toss them in the sauce.
Recommended wines:
Lison Classico Docg Lison
Colmello Bianco Igt Veneto Orientale
Franconia Igt Veneto Orientale