Bigoli con le sarde is a traditional dish of Lake Garda cuisine, prepared with sardines from the lake and almost always eaten on 'eve' days.
It is the 'king of first courses' as far as the gastronomic tradition of the Garda Veneto is concerned, the result of the combination of a typical fish from our lake, sardines, and bigoli, a traditional Veneto egg pasta made by hand and pulled with a press, to be cooked fresh or dried.
A simple recipe that has been handed down from generation to generation: sardines are used as a sauce in which to 'sauté' the pasta once it has been drained: it is best if fresh sardines browned in a pan with Garda DOP extra virgin olive oil, a clove of garlic, chilli pepper and parsley. But you can also use sardines in oil that have been previously soaked and 'enlivened' in the pan before seasoning the pasta, which in both cases should be drained al dente and then sautéed in the pan.
It is a dish worth enjoying in a restaurant but which can also be easily prepared once back home and to which several gastronomic events are now dedicated, such as the so-called Palio de la Sardela, held every year in June in Lazise.
Want to prepare them at home? Here is the recipe!
Ingredients (for 2 persons):
- 10 fillets of salted sardines
- 1/2 red or white onion
- 180 g bigoli pasta
- Fresh milk (quantity as required)
- 1 tablespoon Evo oil
Preparation:
Take the sardines and rinse them lightly under water to remove excess salt.
Let them rest for 30 minutes in a dish with fresh milk.
Take the onion and cut it into thin slices.
Put 1 tablespoon of extra virgin olive oil in a frying pan and sauté the onion.
Add the drained sardines and cook for about 5 minutes.
Cook the pasta in boiling salted water for about 12 minutes and drain well.
Melt the sardines in the pan, creating a sauce.
Add the cooked pasta to the pan with the sauce and toss for 2 minutes.
Serve immediately and enjoy!