One of the most frugal dishes that you may encounter in Veneto. This was my father’s favourite for a long time, again it was a very cheap dish and almost every family had a “Bigolaro” in house, therefore Bigoli could be prepared at any time…
This is definitely a hearty dish and would suggest to eat it at midday, when you are on vacation, and savour it with a nice glass of chilled white wine.
- Rub the salt from the sardines. Remove the heads, remove scales and bones, separating the two fillets and rinse the sardines fillets in cold water . Chop the pieces and set aside.
- To prepare the salsa, heat the oil in a medium saucepan over medium-high heat. Add the garlic cut into fine slices and fry it for a couple of minutes and remove before it becomes brown. The garlic is only used to scent the oil, than add the chopped sardines and let them melt slowly in the hot oil.
- In the meantime bring a large pot with water to boil. Salt it lightly keeping in mind that the sardines sauce is quite savoury.
- Cook the bigoli al dente. Drain the pasta and then add it to the sauce, tossing to coat and sprinkling it with the fresh ground black pepper.