SPAGHETTI WITH ANCHOVIES AND BREADCRUMBS
SPAGHETTI WITH ANCHOVIES AND BREADCRUMBS are a super quick and cheap first course typical of the gastronomic culture of Southern Italy, in particular of Sicily. A simple, delicious dish with very few ingredients. Each Sicilian family has its own recipe that varies according to the tastes of their diners and the various areas of the region. This dish is ideal when you have very little time to devote to cooking or for a quick dinner with friends. The ingredients used are few and of quality: anchovy fillets, a few capers, a little fresh parsley, chili, an excellent extra virgin olive oil and a sprinkling of toasted breadcrumbs for a crunchy and delicious note.
Ingredients
180 g spaghettiAnchovies in oil (5-6 fillets)50 g breadcrumbs2 teaspoons salted capers (optional)4 tablespoons Extra virgin olive oil (+ more for toasting the breadcrumbs)saltchopped parsleyhot peppers
Preparation
The first thing to do is bring a pot of salted water to a boil for cooking the pasta. In the meantime, toast the breadcrumbs: in a non-stick pan, heat a couple of tablespoons of oil over very low heat then add the breadcrumbs and mix with a wooden spoon until golden brown. Be careful because it only takes a few more seconds and you risk burning it. Once ready, transfer it to a small bowl and set aside. Separately, brown a clove of garlic in the oil and add the anchovy fillets. With the help of a wooden spoon, you have to melt them. If you like, you can also add chili oil or fresh chili pepper cut into small pieces. Once this is done, add the capers previously desalted under water. Continue cooking for a minute. Turn off the heat. Drain the spaghetti and mix everything. If necessary, add a drizzle of raw oil. Add one half of the toasted breadcrumbs and mix. Salt in moderation, I don't add it because the dish is already tasty as it is. Serve by adding more breadcrumbs on the spaghetti and a little chopped fresh parsley.
SPAGHETTI WITH ANCHOVIES AND BREADCRUMBS are a super quick and cheap first course typical of the gastronomic culture of Southern Italy, in particular of Sicily. A simple, delicious dish with very few ingredients. Each Sicilian family has its own recipe that varies according to the tastes of their diners and the various areas of the region. This dish is ideal when you have very little time to devote to cooking or for a quick dinner with friends. The ingredients used are few and of quality: anchovy fillets, a few capers, a little fresh parsley, chili, an excellent extra virgin olive oil and a sprinkling of toasted breadcrumbs for a crunchy and delicious note.
Ingredients
180 g spaghetti
Anchovies in oil (5-6 fillets)
50 g breadcrumbs
2 teaspoons salted capers (optional)
4 tablespoons Extra virgin olive oil (+ more for toasting the breadcrumbs)
salt
chopped parsley
hot peppers
Preparation
The first thing to do is bring a pot of salted water to a boil for cooking the pasta. In the meantime, toast the breadcrumbs: in a non-stick pan, heat a couple of tablespoons of oil over very low heat then add the breadcrumbs and mix with a wooden spoon until golden brown. Be careful because it only takes a few more seconds and you risk burning it. Once ready, transfer it to a small bowl and set aside. Separately, brown a clove of garlic in the oil and add the anchovy fillets. With the help of a wooden spoon, you have to melt them. If you like, you can also add chili oil or fresh chili pepper cut into small pieces. Once this is done, add the capers previously desalted under water. Continue cooking for a minute. Turn off the heat. Drain the spaghetti and mix everything. If necessary, add a drizzle of raw oil. Add one half of the toasted breadcrumbs and mix. Salt in moderation, I don't add it because the dish is already tasty as it is. Serve by adding more breadcrumbs on the spaghetti and a little chopped fresh parsley.
No comments:
Post a Comment