Bagnùn di Acciughe
A thin anchovy and tomato soup from the Ligurian coast, eaten by fishermen out of the pot with hard biscuit. Half an hour, start to finish.
Photograph credit: Bagnun by Pampuco · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Dry bread or gallette
- Pigato
- Nothing else
Sides from the same cuisine on this site: Creamy Parmesan Polenta, Cauliflower Risotto, Ciabatta.
Making Bagnùn di Acciughe, Step by Step
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Rinse the cleaned anchovies and drain them well.
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Soften the onion and garlic in the oil over low heat 12 minutes, until sweet and completely soft.
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Add the wine and let it evaporate, 3 minutes.
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Add the tomatoes, water, salt and pepper and simmer 10 minutes.
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Lay the anchovies into the pot in a single layer and simmer 5 minutes, without stirring.
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Scatter the parsley over and take it off the heat.
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Put a galletta or a slice of dried bread in each bowl and ladle the soup over. Leave it a minute to soften.
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Notes From the Method
Fresh anchovies only. Salted ones would wreck it.
Five minutes for the fish, no more.
Dry the bread out in the oven or it turns to paste.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
Leftovers
Best immediately. Refrigerated 1 day, without the bread.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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