Molto diffusi in Lombardia e in Veneto, i bigoli sono uno spaghetto spesso di grano tenero e acqua, di consistenza piuttosto ruvida, che trattiene bene sughi e condimenti. In questa ricetta li proponiamo con verdure e le nostre buonissime Olive di Castelvetrano, per un primo piatto tipico della dieta mediterranea.
Time
00:35 h
Difficulty
Easy
Type
Pasta Dishes
People
4
Date 05 08 2020
Chef's Recipes
Ingredients
Bigoli: 400 g
Carrots: 100 g
Aubergines: 100 g
Cauliflower: 100 g
Extra virgin olive oil: to taste
Onion: to taste
Salt: to taste
Castelvetrano Green Sweet Olives – Sicily: 250 g
Preparation
1
Clean and wash the vegetables. Cut the vegetables into small pieces and blanch separately with different cooking times.
2
Cook the Bigoli in abundant salted water. Pour a drizzle of extra virgin olive oil into a frying pan and brown the onion.
3
Then add the Bigoli, boiled vegetables, add the Nocellara del Belice Olives and stir. If necessary, add some cooking water. Place the dressed Bigoli into a serving dish.
