Our family is strongly linked to our land and its history. With the Bigoli Nobili, which is an old Venetian shape of pasta, we also celebrate its rich gastronomic tradition: only the best Italian durum wheat and all the finest attention in the slow and delicate production process, to preserve its fragrance and nutritional properties, to the point that the Italian Academy of Cuisine has awarded us for having developed this “excellent product of Italian cuisine”.
We suggest them in this recipe by the friends of the Plus Kitchen Lab of Plus Communications, a tasty dish to eat all year round, and ideal to celebrate Carnival with the lively colours of the Italian flag: Bigoli Nobili, Sgambaro pasta with fresh sardines with the red colours of the confit cherry tomatoes and a green cream of marinated courgettes!
Method for 4 people:
Place a sheet of baking paper on the plate, grease with extra virgin olive oil and put about thirty cherry tomatoes cut in half; sprinkle them with salt, icing sugar, oregano and a few slices of garlic; then dehydrate them in the oven at about 140/150 degrees for at least an hour.
Cut 4 small courgettes into slices a few millimetres thick and fry them in seed oil; let them dry on kitchen paper towels and, while still warm, dip them in an emulsion obtained with extra virgin olive oil, a spoonful of wine vinegar, a clove of garlic and a few mint leaves; blend everything together, adding vegetable broth until a nice creamy emulsion is obtained.
Take about fifteen sardine fillets, already cleaned; heat a little extra virgin olive oil in a non-stick pan, add a clove of poached garlic, pepper and aromatic herbs to taste (thyme, basil, marjoram…) and fry everything together; remove the herbs and garlic and lay the sardines on the side of the skin: as soon as the fillets start to change colour, move them onto a plate and seal it with clingfilm so that they finish cooking in their steam, retaining the flavours.
Boil the water for the pasta, add salt and throw in the Sgambaro Bigoli Nobili.
Drain the pasta al dente and toss it into the pan with the cooking juices of the sardines, add a few spoonfuls of the courgette sauce, a few cherry tomatoes and almost all sardines (keep 4 fillets aside) and sauté.
Place a drop of courgette cream at the bottom of each plate, add the spaghetti nest and garnish with the confit cherry tomatoes left aside and a whole fillet for each plate.
And enjoy your meal!