SicilianItalian
Bigoli with Sardines
by Chef in Camicia · 306K subscribers on YouTube
A traditional Sicilian recipe: bigoli (thick spaghetti) with fresh sardines, spring onion, and lemon zest. A delicate and aromatic first course.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Servings
- 2
- Difficulty
- medium
Ingredients
9 items- 100 gFlour
- 50 gLukewarm Water
- SaltFor the dough and sauce, to taste
- OilFor the dough (a drizzle) and for the sauce (as needed)
- Semolina FlourFor dusting
- 200 gSardinesFresh
- 1 pcsSpring OnionFinely chopped
- 1 pcsLemonZest only
- PepperFreshly ground, to taste
Method
- Make the dough: mix 00 flour with warm water and a pinch of salt and oil. Knead until smooth, form a ball, and let rest for 30 minutes.
- Prepare the sardines: decapitate, open the belly, gently press the flesh around the backbone, then remove the central bone.
- Make the sauce: in a pan, sauté finely chopped spring onion in olive oil. Add the cleaned sardines and cook until they flake apart.
- Taste and adjust salt.
- Roll out the dough on a semolina-dusted surface, cut into strips about 1 cm wide, then roll each strip into a long, thick strand (bigolo).
- Cook the bigoli in boiling salted water until al dente, slightly underdone.
- Transfer the pasta to the sardine sauce and toss to coat.
- Serve with grated lemon zest, freshly ground black pepper, and a drizzle of olive oil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
