Today I'm sharing a traditional Venetian first course. It was once prepared on Christmas Eve, but has since been rediscovered and is highly appreciated by gourmets from around the world. The original recipe calls for Chioggia white onions, while I used Tropea red onions.
- 280g of spaghetti Pasta Armando
- 1 red onion from Tropea
- 4 anchovy fillets in oil
- 100 ml of white wine
- 1 1/2 tablespoons of sultanas soaked in white wine
- 1 tablespoon pine nuts
- 1 clove of garlic
- 2 bay leaves
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Peel and finely slice the Tropea red onion, sauté it with a bay leaf in plenty of olive oil, then deglaze with the white wine, add the pine nuts and raisins, cover the pan and cook over low heat.
At this point, add the anchovies in oil and mix with a fork until creamy. If necessary, add 2 tablespoons of water.
Cook the Pasta Armando spaghetti in plenty of lightly salted water (the anchovies are already salted), then toss them in the onion and anchovy sauce, along with the raisins and pine nuts. Garnish with a sprig of parsley, if desired.
Enjoy your meal!
