Bìgoli pasta in veneto sauce



Bìgoli pasta in veneto sauce

INGREDIENTS (4-6 people)
a dozen salted medium-sized anchovies
1 onion
1 glass of dry white wine
Veneto "Valpolicella" "Euganei-Berici" and "del Grappa"
extra virgin olive oil P.D.O.
400 g bìgoli (made with durum wheat flour) or bìgoli mori (a darker version made with mixed flours, such as
rye and barley)
salt (be careful, because the anchovies are already salty)

PREPARATION
For bìgoli, preferably "mori" (the dark version made with mixed flours, such as rye or barley), a very simple sauce is prepared. Heat some finely chopped onion in a pan with extra virgin olive oil until lightly coloured, then add the desalted boned anchovies. Add some white wine so that the anchovies dissolve with the onions to form a creamy saór. Reduce the sauce and use it to season the bìgoli, cooked "al dente".

ACCOMPANYING WINE
Colli di Conegliano Bianco D.O.C. 
Colli Berici Tai rosso D.O.C.