Bigoli with sardines are a traditional dish of the cuisine of Lake Garda, prepared with lake sardines and almost always consumed on "eve" days.
It’s the "king of first courses" as regards the gastronomic tradition of Garda Veneto, the result of the union between a typical fish of our lake, sardines and bigoli, traditional Venetian egg pasta produced by hand and pulled with the press, to be cooked fresh or dried.
A simple recipe that has been handed down for generations: sardines are used as a condiment in which to "blow up" the pasta once drained: better if it is fresh sardines browned in a pan with Garda DOP extra virgin olive oil, a clove of garlic , chili pepper and parsley. But you can also use sardines in oil previously macerated and "revived" in the pan before seasoning the pasta which in both cases must be drained al dente and then sautéed in a pan.
It’s a dish that is worth tasting at the restaurant but that can also be easily prepared once you have returned home and to which various gastronomic events are dedicated today, such as the so-called Palio de la Sardela, held every year in June in Lazise.
Do you want to prepare them from home? Here’s the recipe!
Ingredients (for 2 people)
- 10 Sardine fillets in salt
- 1/2 Red or white onion
- 80 g Bigoli pasta
- Fresh milk
- 1 tablespoon of extra virgin olive oil
Take the sardines and rinse them lightly under water to remove excess salt.
Let them rest for 30 minutes on a plate with fresh milk.
Take the onion and cut it into thin slices.
Put 1 tablespoon of extra virgin olive oil in a pan and fry 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 it well.
Melt the sardines in a pan creating a sauce.
Add the pasta cooked in a pan with the sauce and sauté for 2 minutes.
Serve immediately and enjoy!