Spaghetti alla carrettiera
Spaghetti alla carrettiera is another first course of our peasant tradition, a dish that is very similar to the Spaghetti all'amatriciana, both in the ingredients and in the origin. It is, in fact, a recipe born from carters, who used few ingredients, both easy to store and cook on the street. The origin of spaghetti alla carrettiera is Sicilian but like other dishes, they have spread throughout Italy and in each region they have undergone a series of additions and modifications. The original version of spaghetti alla carrettiera uses only raw garlic, oil and pecorino cheese. The different regional versions add mushrooms, bacon or pancetta, sometimes tuna, olives, as the case may be, even all together and fry the garlic. My recipe is a version lightly enriched with tomatoes but without sautéing.
Ingredients
320 g spaghetti200 g tomato pulp (or cherry tomatoes)2 cloves of garlic1 sprig of parsley60 g of grated pecorino cheesesalt to tasteextra virgin olive oilchili pepper to taste
Procedure
In a frying pan, put the tomato pulp with 2 tablespoons of oil, the chilli pepper (alternatively you can use the chili pepper oil), a pinch of salt. Chop the parsley and slice the garlic into quarters. Cook the spaghetti in plenty of salted water. Drain them al dente directly into the pan with the tomato, add the garlic, parsley and pecorino cheese, mix well, if necessary adding a ladle of cooking water and serve the spaghetti alla carrettiera.
Spaghetti alla carrettiera is another first course of our peasant tradition, a dish that is very similar to the Spaghetti all'amatriciana, both in the ingredients and in the origin. It is, in fact, a recipe born from carters, who used few ingredients, both easy to store and cook on the street. The origin of spaghetti alla carrettiera is Sicilian but like other dishes, they have spread throughout Italy and in each region they have undergone a series of additions and modifications. The original version of spaghetti alla carrettiera uses only raw garlic, oil and pecorino cheese. The different regional versions add mushrooms, bacon or pancetta, sometimes tuna, olives, as the case may be, even all together and fry the garlic. My recipe is a version lightly enriched with tomatoes but without sautéing.
Ingredients
320 g spaghetti
200 g tomato pulp (or cherry tomatoes)
2 cloves of garlic
1 sprig of parsley
60 g of grated pecorino cheese
salt to taste
extra virgin olive oil
chili pepper to taste
Procedure
In a frying pan, put the tomato pulp with 2 tablespoons of oil, the chilli pepper (alternatively you can use the chili pepper oil), a pinch of salt. Chop the parsley and slice the garlic into quarters. Cook the spaghetti in plenty of salted water. Drain them al dente directly into the pan with the tomato, add the garlic, parsley and pecorino cheese, mix well, if necessary adding a ladle of cooking water and serve the spaghetti alla carrettiera.
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