Some people may now be wondering why this type of pasta should be called Bigoli, even though it looks like it’s just spaghetti in the picture. Bigoli are actually similar to spaghetti, but much thicker and thicker in texture. When I was on vacation in Italy in an apartment near Venice, I made bagoli with lavender, market vegetables and bacon.
The Veneto region is actually better known for its risottos than its pasta specialties. Bigoli is an exception food here. As already mentioned, they are often thicker than regular spaghetti. It also takes about twice as long to cook. They are reminiscent of bricks, which can also be seen in the name. Bigat means bricks in the Venetian dialect. They are also known to be good at dipping sauces due to their thickness and smooth surface. Here you can find out which other types of pasta go perfectly with which sauce.
I made my bigoli with lavender, market vegetables and bacon in a light cream sauce. Even when I’m on vacation, I like to visit the market from time to time, buy good products and then prepare them myself. To be honest, these are exceptions, because eating in restaurants is easier and gives you a little more holiday feeling. But to enjoy the original Italian cuisine at home in Germany, we have some authentic recipes for you to try. How about this:
Bigoli with lavender, market vegetables and bacon – Venetian original
Be sure to try this original Venetian pasta: bigoli with lavender, market vegetables and bacon.
First prepare the salted cooking water for the bigoli. Note the long cooking time and cook according to package directions for between 15-17 minutes.
Meanwhile, clean the mushrooms and cut them into small pieces. Slice the zucchini, finely chop the bacon and bacon. Peel the onion and garlic and chop them both finely.
Heat the olive oil in a pan and add the mushrooms and fry briefly. Then add the vegetables and bacon and cook until everything is lightly browned. Now add onion and garlic and cook briefly until translucent.
Mix everything well and add the cooking cream to the pan. Bring to a boil and after a short time remove the pan from the stove. Finally, stir in the lavender flowers and chopped basil, reserving some for sprinkling later.
Serve the beans with sauce and herbs and enjoy.