Gianico, bigoli and sardines (with greens...) скачать в хорошем качестве

Gianico, bigoli and sardines (with greens...)

Tradition, so bigoli with sardines. A classic, especially during Lent, when this dish seems to have a more... motivating appeal! The recipe is simple, because its execution does not require a prohibitive commitment. But since we are talking about Gianico Viero and his Collalto di Molvena farmhouse, in the heart of the Pedemontana Vicentina, well, then things change. Oh God, it's not that they become more complicated, on the contrary. But he always puts in that creativity, that pinch of unexpectedness that makes every recipe something special, that respects the basic principles of tradition but at the same time surprises you with that extra touch that never hurts. Bigoli, for example, are not normal bigoli. In this recipe he enriched them with blueberries, making them take on a different color than usual, which aesthetically may or may not please, but which certainly does not take anything away from the overall goodness of the dish. But the other new element (or rather, an element that he re-evaluated) is the appetizer that he improvised for me while we were waiting for the bigoli to cook in boiling water. On the work surface he had already prepared the verdolini, that is, the green radicchio, fresh, tender, with that pleasant hint of bitterness that distinguishes it. He put them in terracotta bowls, generously spread the sardine-based sauce over them that would then also go on the bigoli and we enjoyed a pretty good dish full of simplicity and intense flavors, irresistible to say the least. Enjoy this video in which Gianico, as always, reveals little secrets that make his cuisine great and ennoble the Venetian one that inspires him Download the Ti Porto Io app: Android https://goo.gl/m5o99t iOS https://goo.gl/gzZl9s Follow me on my social profiles! Facebook   / stevecantiero   Instagram   / tiportoio_official