The 'bagnun d'acciughe' (anchovies “bagnun”) is a typical dish from eastern Liguria, in particular from Riva Trigoso, a seaside village that is part of the metropolitan city of Genoa. It was the fishermen who invented it by mixing fresh anchovies with a few available seasonings and making a thick soup that was (and is) placed on 'gallette del marinaio', a very hard dry bread that was kept for a long time on sea voyages whose origin dates back to Roman times. In Camogli, it is still handcrafted and used for four very tasty old dishes: 'cappon magro' (the main dish of Ligurian cuisine based on fish and vegetables), 'capponadda' (a type of seafood salad not to be confused with its Sicilian counterpart), 'cundigiun' (a mixed dish of vegetables and hard-boiled eggs) and finally 'bagnun', in this video combined with a pasta also typical of the area: “trenette”, better known in Italy as 'linguine'.
"Let's Taste Liguria" is a project carried out by Confartigianato Liguria with co-financing from the Liguria Region, Department of Training, and in collaboration with Valbormida Formazione, with the aim of enhancing Ligurian products of excellence. Protagonists of the project were the students of the Professional Education and Training Courses for Catering Operators. Each student identified created a dish, with the accompaniment and supervision of teacher Sandro Usai and with Renata Briano, Ligurian food blogger and exceptional testimonial. In the approximately 4' video, a modern interpretation of “bagnun”.
to view the whole recipe we leave you the link: Linguine spadellate al bagnun di acciughe – video Youtube