Recipe by Nicola Portinari: Whole wheat bigoli pasta with anchovy sauce, marinated anchovies, and onion ice cream
Ingredients for 5 people
For the bigoli
- 700 g plain flour
- 460 g semolina
- 8 eggs
- 200 ml water
- Salt
- 100 g ground bran
Method
Mix all the ingredients together and leave to rest for about 1 hour.
Pass the dough through a pasta machine.
For the sauce
- 100 ml extra virgin olive oil
- 50 g anchovies
- 3 cloves of garlic
Method
Place all the ingredients in a vacuum-sealed bag and cook in water at a constant temperature of 80°C for 2 hours.
When cooked, remove the garlic and blend everything together.
For the ice cream
- 500 g Tropea onions
- 20 ml red wine vinegar
- Salt and pepper
Method
Cut the onions into thin slices, wash well, steam for 4 minutes and then blend.
Sift and season to taste with vinegar, salt, and pepper.
Put the onion in an ice cream maker.
Other ingredients
- 10 fresh anchovies
- White bread croutons cut into cubes
Method
Marinate the fresh anchovies first in salt and sugar, then in lemon oil; add a drizzle of parsley oil.
Cut the white bread croutons into 5mm cubes and then fry them in extra virgin olive oil in which the anchovies in oil have been dissolved.
Dish composition
Cook the bigoli in salted water for about 3-4 minutes. Heat the anchovy sauce in a pan, add the bigoli and fry with a little Parmigiano Reggiano.
Divide the pasta between the plates, placing a row of croutons and 4 scoops of onion ice cream on top. Complete the dishes with the marinated anchovies and parsley oil.
Photos by Gabrio Tomelleri
