Queh Veneto in the kitchen (Sime Books) is a beautiful book. Of traditional cuisine, of course, in 80 perfect recipes From the cod made to the baicols, but which also tells the territory through magnificent photos of iconic landscapes and monuments. The texts, very well -kept, are also in English.
Bigoli in sauce
Ingredients x 4:
500 g bigoli
2 large sliced white onions
1 crushed, optional garlic
7 sardines in salt, clean, deprived of the spine and queues, cut into small pieces
2 anchovy fillets, cut into small pieces
4 tablespoons of extra virgin olive oil
salt and pepper.
Bigoli in sauce. Recipes by Luciana Sampogna, photo by Franco Cogoli, taken from “Veneto in the kitchen” (Sime Books).
Procedure
To prepare the sauce Pour the extra virgin olive oil into a pan and dry the onions over low heat. Add the garlic (if desired), a little water and cover with a lid. Mix frequently, adding water if necessaryuntil the onions are soft.
Add the sardines and anchovies to the onions and cook over low heat Until they melt and mix well. Remove the garlic, if used.
Since sardines and anchovies are very salty, Taste before adding salt. Add pepper. The cooking of the sauce is very slow and may require more than 1 hour and a half.
Cook the bigoli in plenty of salted boiling water. Drain them, keeping some cooking water. Mix the bigoli with the sauce, adding a few tablespoons of cooking water (up to completely cover the bigoli) and give a sprinkling of freshly ground pepper.
“Veneto in the kitchen” by Luciana Sampogna (Sime Books)
Sardinian in Saor
Ingredients x 8:
18 sardines
120 ml white wine
700 g onions, cut into rings
1 tablespoon of sugar
80 ml white vinegar
120 g normal flour
A handful of raisins
A handful of pine nuts
150 ml peanut oil for frying
Evo oil, salt, pepper.
Sardinian in Saor. Recipes by Luciana Sampogna, photo by Franco Cogoli, taken from “Veneto in the kitchen” (Sime Books).
Procedure
Clean the sardines, taking care to leave the tail attached. Wash and close them on themselves by recovering them. Flour them carefully and shake the excess flour. Put the raisins in a bowl with the wine and let it rest for 30 minutes. Drain and set aside.
Fill a pot with peanut oil and bring to a temperature of 175 ° C. Fry the sardines in the heated pan for about 4 minutes, Drain them, salt them and arrange them in a plate with absorbent paper below. Set aside.
Preparation of the saor: Put the onions in a pan with olive oil and cook over low heat for at least 10 minutes, until they are soft. Salt, pepper and add the sugar and vinegar. Keep on the flame and, Once the vinegar is evaporated, add the raisins and pine nuts. Cook for another minute or two. Remove the pan from the heat and let it cool.
In a baking dish, arrange a layer of sardines and one of Saor onions. Continue alternating sardines and onions until the ingredients are exhausted and concluding with a layer of onions.
Leave to rest everything for at least three days in the refrigerator before serving.