Bagnùn di Acciughe

Method

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1. Rinse the cleaned anchovies and drain them well.

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2. Soften the onion and garlic in the oil over low heat 12 minutes, until sweet and completely soft.

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3. Add the wine and let it evaporate, 3 minutes.

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4. Add the tomatoes, water, salt and pepper and simmer 10 minutes.

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5. Lay the anchovies into the pot in a single layer and simmer 5 minutes, without stirring.

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6. Scatter the parsley over and take it off the heat.

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7. Put a galletta or a slice of dried bread in each bowl and ladle the soup over. Leave it a minute to soften.

   Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• 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.

Pairing Suggestions

• Dry bread or gallette
• Pigato
• Nothing else

Storage & Reheating

Best immediately. Refrigerated 1 day, without the bread.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.