Genoa – The anchovy is one of the symbols of Liguria. Fried, marinated, stuffed. But have you ever prepared at home a Bagnun dish? A dish celebrated throughout the region with several festivals during the summer (above all the one in Riva Trigoso, where it was born in the nineteenth century). Below is the recipe proposed on the portal My Liguriawith all ingredients necessary.

To prepare the bath you can follow this recipe (doses for 4 people): 500 gr of anchovies; 4 sailor’s biscuits; 3 cloves of garlic; 2 onions; 1 sprig of parsley; 300 gr of tomato; a glass of white wine; to taste of extra virgin olive oil and sale.

Now the Preparation of Bagnun. After cleaning the anchovies, brown the chopped onion and whole garlic in a saucepan with a little oil. Cut the tomatoes into small pieces, add the dressing and cook for 10 minutes. Add a little wine and let the sauce concentrate over a low flame. Then place the anchovies in layers on the bottom of the sauce, sprinkle with the rest of the wine, sprinkle with chopped parsley, season with salt and pepper and cook for another 10-15 minutes. Arrange the biscuits in the bowls and cover with the anchovy mixture. Leave to rest for at least 10 minutes to soften the biscuits and then serve sprinkling with chopped basil or oregano.