Bigoi with pestöm, are a first course of the peasant tradition of Brescia, based on fresh pasta and salami dough, an easy and tasty recipe
Just go back 20 years, when in the Brescia farms, and not only, even those who did not have pigs bought them on purpose to make fantastic ones local salami. Each family had an expert butcher at home and then with the leftover salami mixture, simple and cheap dishes were prepared, but rich in taste, such as bigoli with pestöm.
For the dressing
400 g of fresh salami mixture called "pestöm"
1/2 l of white wine
2 tablespoons of tomato puree
2 bay leaves
1 stalk of celery
Add the eggs to the flour, a pinch of salt and work everything until a homogeneous mixture is obtained. Cover with cling film and let it rest in the refrigerator for half an hour. Pass the dough through the bigoli extruder, also known as the bigolaro press, distribute them on a tray and lightly flour them to prevent them from sticking together. In the absence of the specific equipment, you can resort to a stratagem, roll out the dough to a thickness of 2 millimeters, cut it into strips and form large spaghetti with your hands. Otherwise smart option buy some excellent fresh bigoli and don't tell anyone.
Chop celery, carrot and onion and brown them in a pan with a drizzle of oil and a knob of butter until the sauce is browned. Coarsely crumble the fresh salami mixture (called pestöm) in the pan and cook over high heat for a few minutes, blend with the white wine and let it evaporate. Then add 2 tablespoons of puree diluted with a little hot water, the bay leaves and cook for 1 hour over low heat, adding salt. Cook the bigoli in abundant salted water, drain and toss in a pan with the sauce and pour a handful of grated cheese. Enjoy your meal!
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