Sunday, May 19 2024

Today we will take you on a discovery of an authentic jewel of Sicilian cuisine: pasta c’anciova e muddica.

This first course rich in Mediterranean flavors embodies the tradition and passion of Sicilian cuisine, with an irresistible combination of the delicacy of anchovies and the crunch of bread crumbs.


There is, of course, no shortage of raisins and pine nuts, typical elements of Sicilian cuisine.

And if you love spicy flavors go ahead and add some chili pepper.

Preparing this recipe is a real journey through the culture and history of Sicily, where simple ingredients come together to create an explosion of flavor that will delight your palate.

Are you ready to discover the secrets of this traditional recipe and bring the flavor of Sicily right into your kitchen?

 

 

SERVINGS:4

INGREDIENTS:

  • 14 oz of linguine, spaghetti or bucatini pasta
  • 1/2 cup of anchovies in oil
  • 1/4 cup of raisins
  • 1/4 cup of pine nuts
  • 1/2 cup of breadcrumbs
  • 2 tablespoons of tomato paste
  • 2 cloves of garlic
  • Fresh chili pepper, to taste
  • Fresh parsley, to taste
  • Extra virgin olive oil, as needed
  • Salt, to taste

 

METHOD:

Preparation of ingredients:
Finely chop the garlic, parsley and fresh chili pepper.
Drain the anchovies from the oil and cut them into small pieces.
Soak the raisins in warm water for about 10 minutes to swell them.

Cook the pasta:
Bring a pot of salted water to a boil.
Cook pasta according to package instructions until al dente.

Prepare the sauce:
In a large skillet, heat a drizzle of extra virgin olive oil and add minced garlic.
Sauté the garlic over low heat until golden brown, being careful not to burn it.
Add the tomato paste and mix well with the garlic.
Add the anchovies in oil and melt them into the sauce, crushing them lightly with a fork.
Add the chopped fresh chili, drained raisins, and pine nuts. Stir well.

Toast the breadcrumbs:
In a separate pan, heat the olive oil and add the breadcrumbs.
Toast the breadcrumbs over medium heat, stirring constantly, until golden brown and crispy.
Add the chopped parsley to the breadcrumbs and mix well.

Complete the dish:
Drain the pasta al dente and add it directly to the pan with the anchovy and tomato sauce.
Mix the pasta well with the sauce over medium heat, adding a little pasta cooking water if necessary to maintain creaminess.

Once the pasta is well coated, turn off the heat and sprinkle the pasta with the toasted breadcrumbs.

Mix well to evenly distribute the breadcrumbs.

Serve the pasta c’anciova e muddica piping hot, garnishing with a drizzle of extra virgin olive oil and chopped fresh parsley if desired.

 

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