Bigoli con le Sardelle

Name: Bigoli con le Sardelle (Bigoli with Sardines)
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 cup (250 ml) water, as needed; salt flakes; 24 sardine fillets, skin on, pin-boned; 50 g unsalted butter; 1 white onion, finely chopped; 100 ml extra virgin olive oil, plus extra for drizzling; 100 g fine semolina, sifted; 125 g wholemeal plain flour, sifted; 1⅔ cups (250 g) 00 flour, sifted; 1 lemon; 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped; 1½ tablespoons dry white wine; 1 cup (70 g) fine fresh breadcrumbs; finely grated zest of 1 lemon; 1 clove garlic, bruised; fine semolina, for dusting

Bigoli with Sardines

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Bigoli is like thick spaghetti – it’s made using a special device called a torchio, a hand-cranked extruder. Duck eggs are traditionally used in the dough, but as most people don’t have an extruder (or easy access to duck eggs), I’ve developed this eggless dough that’s not as firm and crumbly, so it’s easier to roll by hand. The toasted breadcrumbs aren’t traditional, but I think they really lift this dish to another level.