Ingredients with Measurements:
- 1 pound fresh anchovies, cleaned and filleted
- 1/2 cup extra-virgin olive oil
- 1/2 cup white wine
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices prosciutto, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the tomato paste, red pepper flakes, salt, and black pepper. Stir to combine.
3. Add the anchovies to the skillet and stir to coat with the onion mixture. Cook for 5 minutes, stirring occasionally.
4. Add the white wine to the skillet and bring to a simmer. Cook for 10 minutes, or until the anchovies are cooked through and the sauce has thickened.
5. Add the chopped prosciutto to the skillet and stir to combine. Cook for 2 minutes.
6. Sprinkle the shredded mozzarella cheese over the top of the anchovy mixture. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted and bubbly.
7. Sprinkle the chopped parsley over the top of the bagnun and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 29g
- Carbohydrates: 6g
- Protein: 20g
Substitutions for ingredients:
- Instead of fresh anchovies, you can use canned anchovies.
- Instead of white wine, you can use chicken broth or vegetable broth.
- Instead of prosciutto, you can use bacon or pancetta.
- Instead of mozzarella cheese, you can use any other type of cheese that melts well.
Variations:
- Add chopped tomatoes to the bagnun for extra flavor.
- Use different herbs, such as basil or oregano, instead of parsley.
- Add capers or olives to the bagnun for a salty kick.
Tips and tricks:
- Be sure to clean and fillet the anchovies properly before cooking.
- Use a wooden spoon to stir the bagnun to prevent the anchovies from breaking apart.
- Serve the bagnun with crusty bread to soak up the delicious sauce.
Storage instructions:
- Store any leftover bagnun in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bagnun in a skillet over low heat until heated through.
Presentation ideas:
- Serve the bagnun in individual bowls for a rustic presentation.
- Garnish with additional chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped parsley
- Drizzle of olive oil
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the bagnun is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Be sure to clean and fillet the anchovies properly before cooking to avoid any foodborne illnesses.
Food history:
- Bagnun is a traditional Ligurian fish stew that dates back to the Middle Ages.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve the bagnun as a main course for a hearty meal.
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Region: Italian