Of which 51.6 g sugars and 3.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Onion stewed without browning · Dissolved anchovy · No cheese
Allergens gluten, egg, fish
Bigoli in salsa
Stewed onion and anchovy, Venetian style
A Venetian dish for meatless days in which slowly stewed white onion and anchovy form a golden-brown sauce, sweet and salty. Fresh bigoli, thick and rough, finish in the skillet to soak up the sauce. The onion shouldn't fry or caramelize; it turns translucent with time, olive oil and small splashes of water.
Ingredients
- 500 g (1 lb) fresh egg bigoli
- 400 g (14 oz) white onion
- 70 g (2½ oz) anchovies in olive oil, drained
- 45 g (1½ oz) extra-virgin olive oil
- ½ g black pepper
- 6 g fresh parsley — optional, to finish
- 40 ml (2½ tbsp) water — more, 20 ml at a time, if it starts to stick
- water and coarse salt for cooking the pasta, as needed
Method
- Drain the anchovies and taste a small piece. If they're very salty, rinse quickly in cold water and pat dry; if you're using salt-packed anchovies, desalt them and remove all the bones as the supplier advises.
- Slice the onion into almost transparent half-moons. Uneven slices leave raw pieces next to ones that have fallen apart.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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