Bagnum di Acciughe
Anchovies in tomato sauce
1¾-lbs Fresh anchovies or in a jar
1 head of garlic, sautéed until golden
1 onion, finely chopped
2 oz. extra-virgin olive oil
¾ lb ripe tomatoes, skinned and seeded, preferably cherry
1 glass dry white wine
1 bunch parsley, chopped
Whole grain in bread
Clean and gut the anchovies, and pat dry. Sauté the onion and garlic in olive oil. Dice the tomatoes small, add them to the pan, with salt and pepper, and simmer for 10 minutes. Pour over half the wine, and simmer over a low heat. Place the prepared anchovies in the pan, pour over the remaining wine, cover the anchovies with a little sauce, and remaining wine, cover the anchovies with a little sauce, and sprinkle with a parsley, salt and pepper. Depending on the size, the anchovies will be ready in about 10 minutes. Rub the slices of toast with a little garlic, put them on plates, and arrange the anchovies in their “Bagnum” on top.
Bagnum di acciughe was in times gone by the fishermen’s breakfast, when they had returned from fishing and were waiting for their nets to dry.
There were little cooking stoves on the boats, on which the men could prepare this simple dish for themselves.
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