Pasta with anchovies and muddica atturrata
Pasta ca muddica atturrata or pasta with toasted breadcrumbs is a poor first course of Palermo and Sicilian cuisine, yes throughout the region this simple and tasty dish is prepared, although with some variations, without anchovies or with the addition of cheese or parsley... Everyone, according to their own local and family traditions, however the star of the dish is, is the muddica atturrata or toasted breadcrumb. A deeply satisfying but simple Sicilian pasta, rich with tomato, anchovies, and toasted breadcrumbs.
Ingredients
400 g spaghetti2 cloves garlic4 anchovies in oilsaltchili pepper (or pepper)extra virgin olive oil
For the muddica atturrata300 g breadcrumbssaltextra virgin olive oil
Preparation
Heat a large non-stick frying pan, pour a drizzle of extra virgin olive oil, breadcrumbs and salt to taste. Stir with a wooden spoon, until the crumb is golden, remove from heat and leave to cool. Put the pot on the stove with plenty of water, as soon as it boils, dip the spaghetti and cook al dente. In the meantime, in a large pan, brown the two cloves of garlic, peeled and crushed, in extra virgin olive oil, as soon as they brown, remove them and add the anchovies, stir to melt them, arrange as desired with pepper or chili, add the pasta al dente and finish cooking, adding a tablespoon of pasta cooking water if necessary. Remove the pan from the heat, stir the pasta with the cold muddica. Arrange the pasta on the plates and finish with a sprinkling of muddica and an anchovy, enjoy!
Pasta ca muddica atturrata or pasta with toasted breadcrumbs is a poor first course of Palermo and Sicilian cuisine, yes throughout the region this simple and tasty dish is prepared, although with some variations, without anchovies or with the addition of cheese or parsley... Everyone, according to their own local and family traditions, however the star of the dish is, is the muddica atturrata or toasted breadcrumb. A deeply satisfying but simple Sicilian pasta, rich with tomato, anchovies, and toasted breadcrumbs.
Ingredients
400 g spaghetti
2 cloves garlic
4 anchovies in oil
salt
chili pepper (or pepper)
extra virgin olive oil
For the muddica atturrata
300 g breadcrumbs
salt
extra virgin olive oil
Preparation
Heat a large non-stick frying pan, pour a drizzle of extra virgin olive oil, breadcrumbs and salt to taste. Stir with a wooden spoon, until the crumb is golden, remove from heat and leave to cool. Put the pot on the stove with plenty of water, as soon as it boils, dip the spaghetti and cook al dente. In the meantime, in a large pan, brown the two cloves of garlic, peeled and crushed, in extra virgin olive oil, as soon as they brown, remove them and add the anchovies, stir to melt them, arrange as desired with pepper or chili, add the pasta al dente and finish cooking, adding a tablespoon of pasta cooking water if necessary. Remove the pan from the heat, stir the pasta with the cold muddica. Arrange the pasta on the plates and finish with a sprinkling of muddica and an anchovy, enjoy!
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