Anchovy bagnun, known in dialect as bagnun de ancioe is a simple and tasty recipe based on few ingredients, typical of this marvellous area of Liguria.
In Riva Trigoso, a beautiful district of Sestri Levante, where this dish was born, it is said that bagnun is made with “a few things thrown together”. In July a famous festival is organized there where in addition to the opportunity to sample this delicious dish there are stalls, music, shows and fireworks. A fine attraction for tourists and others, demonstrating that our dishes from Ligurian cuisine are also an economic motor for our villages and towns.
The origin of this seafarer’s soup dates back to the 19th century, when on board the leudi (small fishing boats) they would put the freshly caught anchovies together with ship’s biscuits, the dry bread of sailors! In my recipe, I have replaced them (because I could not find them) with toasted crusts of homemade bread.
So, here you have a traditional recipe from the Mediterranean diet. Obtain some very ripe tomatoes, the freshest anchovies and the most flavoursome vegetables from our vegetable gardens such as onion, garlic and parsley. A dish combining products of land and sea which can be served as a hot starter, a first course or a main course.
Ingredients
Tools
Steps
Clean and prepare the anchovies.
Holding the head with two fingers, separate it at the height of the gills, pulling it towards you. Now pull out the insides with a finger. Delicately open the anchovies out like a book and remove the backbone of the fish, starting from the tail. Wash them under cold running water and dry on a chopping board, padding with absorbent kitchen paper. Close up and keep to one side.
Sauté the chopped onion and garlic in extra virgin olive oil.
Deseed the tomatoes, crush to remove the juice, cut into pieces, and add to the casserole or frying pan with the fried vegetables. Mix and cook for 10 minutes.
Soak with some of the white wine and deglaze for about 5 minutes.
Arrange the anchovies on the bottom, folded back on themselves, and bathe with the remaining wine. Add salt, pepper and chopped parsley and mix delicately to avoid breaking them.
Cook for about 10 minutes. The time depends on the size of the anchovies.
Arrange the toasted bread in the soup bowls and cover with the anchovy bagnun.
Varied doses for servings