Spaghetti alla siciliana: a simple recipe, indeed very simple, and by surprising speed. I'm used’ a penniless but sauce contains many ingredients symbol of Sicilian culinary culture, which is made of poor but tasty items, that combined together give each time a minor miracle of taste. This, in Sicilian, It's called pasta with ' anciove and muddica ', that is, with anchovies and breadcrumbs, who are the two fixed plate ingredients. Then, from time to time, the peasants were what they had in the pantry: I added sundried tomatoes, Capers, parsley and almonds. I'm used’ a peasant recipe, but very yummy and I think represents perfectly my land. Not surprisingly I leave you today with a recipe of my land, because I'm leaving for Sicily for a tour that I already have in the heart, ' C as Eden '. The joy is that we can soon talk about this experience in my own land, recommending a travel itinerary and a path that will not only be long but a matter of culture, walk and food. These are in fact the three ' C’ through which I will interpret Sicily along with Eden Hotels, in a slow trip and on a human scale that will cross the island through the path, and then the feeling of time passing, perfumes, the details of my wonderful land, through the Sicilian culture, that sweeps through the ages and places in Magna Greece to Arab rule, and of course through the food, that in Sicily is itself culture, tradition and history, one of the moments that best represent us. I will share with you my experience live on Instagram, Facebook, Google + and Twitter and then I will tell you everything in a travel itinerary between Agrigento, Licata, Niscemi, Monterosso and Ragusa Ibla, with so many recommendations on how to visit Sicily so slow’ and conscious. I can't wait to start to go home.
Ingredients for 4 people:
- 360 grams of spaghetti
- 8 anchovy fillets in oil
- 8 sundried tomatoes in oil
- parsley, just enough
- almonds and roasted, just enough
- a slice from 120 grams of bread
- a handful of capers
- salt and pepper, just enough
- 2 cloves of garlic
- extra virgin olive oil: just enough
Finely chop the parsley, desalinize the capers under water and roughly chop dried tomatoes. Put olive oil in a frying pan (the right, do not hold back but not exaggerated) and garlic, heat over low heat and, When the oil is hot and you will begin to feel smell of garlic, Add the anchovies in oil. Raise a little’ the heat and stir until the anchovies have dissolved, then add half the parsley, capers and Sun-dried tomatoes. Cook for one minute on medium heat and put aside.
Coarsely chop the bread, both the Crumb is the crust, and fry it in a pan with a little olive oil until golden and crisp.
Boil the pasta and drain it al dente, then mantecarla in the pan with the sauce and a little’ of the cooking water. Join the rest of the chopped parsley, ground black pepper, some’ toasted almonds and bread crumbs.
Serve the pasta garnished the dish with the remaining almonds and bread crumbs, and Bon Appetit!
THE PAIRING: The white wine that we suggest to match this recipe won the Oscar del vino 2015. I'm used’ a Chardonnay, produced in Sicily by the company Tasca d'almerita: It's called Scafani County Chardonnay “Vigna San Francesco“. The vines are planted about 500 meters of altitude, the grapes are harvested in August and fermented in French oak barrels, still aged for eight months in barrels and, subsequently, in bottles for six months. I'm used’ a wine that smells of tropical fruit and vanilla; the taste is soft and smooth. In this recipe, bride both toasted almonds, both the flavor of tomatoes, anchovies and capers. To try.