Widespread in Lombardy and Veneto, bigoli are often spaghettos of soft wheat and water, rather rough, which retains sauces and condiments. In this recipe we offer them with vegetables and our delicious Castelvetrano Olives, for a typical first course of the Mediterranean diet.


TIME
0035 h
DIFFICULTY
medium
TYPE
Pasta Dishes
NUMBERS
4peoples



PREPARATIONS

Clean and wash the vegetables. Cut the vegetables into small pieces and blanch separately with different cooking times.
Cook the Bigoli in abundant salted water. Pour a drizzle of extra virgin olive oil into a frying pan and brown the onion.
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.

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