Bavette all'acciugata, or bavette with anchovies, is a pasta dish from Tuscany. Different regions, such as Liguria, proffer up pasta all'acciugata of their own, so while the term isn't exclusive to Tuscany, this particular preparation is. It doesn't require fresh anchovies, having originally been made with salt-preserved ones.
Like most Tuscan dishes, this preparation has peasant origins rooting it in Italy's cibo povero heritage. The finished dish packs rich flavors and is perfect for any occasion. The original recipe is below you can click through the above gallery for some additional tips and curiosities.
Bavette Pasta With Anchovies
Ingredients:
1½ lb. bavette pasta (or linguine)
3 oz. salted anchovies
1 bunch of fresh parsley
1 clove of garlic
1 red chili pepper
1½ Tbsp. butter
6 Tbsp. extra-virgin olive oil
salt to taste
Method:
Begin by chopping the parsley, taking care to remove and discard the stems, chopping the leaves only into fine pieces. Dilute the salted anchovies by rinsing them under running water to remove any excess salt that clings to each fish. Use paper towels to gently pat the anchovies dry and then cut the fish into chunks.
In the meantime, combine the olive oil and butter in a saucepan over medium-low heat. Add the clove of garlic and red chili pepper and let cook for a few minutes. Next, add the anchovies and let them fry in the oil, stirring and crushing them well with a wooden spoon so that the fish reduces into a cream.
Bring a large pot of water to a boil. Add salt. Cook the pasta until al dente, then drain it. In a large serving bowl, combine the pasta with the anchovies and sprinkle with chopped parsley. Mix and serve immediately, when it's still hot.