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Recipe: Bagnun di acciughe

Friday 22 november 2019

The anchovy Bagnun is a succulent recipe with the traditional flavor of Sestri Levante.

Recipe: Bagnun di acciughe

A simple and imaginative dish based on a few simple ingredients to which a festival is dedicated every year on the penultimate weekend in July. Anchovy, the main element of the dish, is the poor fish par excellence that meets the tomato and the sailor's biscuit, in a recipe that gives all the taste of the Mediterranean.
Now let's see how this delicious dish is prepared!


for 4 people
500 grams of anchovies
4 fisherman's cakes
3 cloves of garlic
2 onions
1 sprig of parsley
300 grams of tomatoes
extra virgin olive oil q.b.
a glass of white wine


First of all we start by cleaning the anchovies, depriving them of bone and head. In a pan let's put to fry the garlic, the sliced onions and the parsley. Pour a glass of white wine and let it evaporate, stirring. We add the chopped tomatoes roughly and let it cook for half an hour over medium heat, until the sauce becomes thick enough. Before finishing cooking the sauce, add the anchovies and let it cook for another 5-6 minutes. In four soup plates let us put a biscuit each and once the cooking is finished, pour our sauce into the dishes and enjoy it hot.

Enjoy your meal!


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Hotel Elisabetta
Viale Mazzini, 276 - 16039, Sestri Levante
Cantine Bregante
Via Unità D'Italia, 47 - 16039, Sestri Levante
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Piazzale Marinai D'Italia - 16039, Sestri Levante
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