Per la ricetta dei bigoli in salsa, tritate la cipolla e soffriggetela dolcemente in padella con un velo di olio. Agregue quindi 1 bicchiere scarso di vino bianco e stemperate con 2 mestoli di acqua bolente, tenendo il fuoco basso. Appena l’acqua si sarà asciugata, une le acciughe e ancla un po’ di acqua bollent; quando le acciughe si saranno sciolte, spegnete il fuoco.
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