|Hello, my anchovy friends|
|Sauteeing onions and garlic is one of the best smells in the world.|
And Vetua is my new favorite Cinque Terre white wine.
|Bagnun in action|
The garlic and onions are sauteed in a tegame, or a small, high walled pot to hold the liquid. When they are nice and browned, but not burnt, white wine is added and then the alcohol simmered off. Fresh tomatoes are added, salt, more wine and a small glass of water, and the mixture is brought again to a simmer. Then, fresh anchovies are put in and the mixture is simmered and gently stirred so as to keep the anchovies whole. until the little silver fish are opaque and cooked through. A hefty handful of parsley, and the soup is served with toasted bread, old crumbled bread, old biscuits or anything else that works to sop up the broth.
|Bagnun, buon appetito!|