Anchovy bagnun is a traditional Ligurian starter made with anchovies marinated in olive oil and served on toasted bread. It is a dish with an intense, rich flavor that wins over lovers of sea flavors.
Brown the chopped garlic and onion in a terracotta casserole dish with the oil.
Peel the tomatoes, cut them into pieces and add them to the sauce.
Add salt and pepper and cook for 10 minutes, adding part of the wine.
Arrange the anchovies in layers, moisten them with the remaining wine, season with salt and pepper, mix, add the parsley and cook for another 10 minutes.
Serve in individual bowls with the toasted bread.
Pan
Bowl
Knife
Cutting board
Italia, Liguria
| Energy (kcal) | 87.32 |
| Carbohydrates (g) | 2.07 |
| of which Sugars (g) | 2.07 |
| Fat (g) | 2.28 |
| of which Saturates (g) | 1.13 |
| Protein (g) | 14.74 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.09 |
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