Spaghetti alla siciliana: a simple recipe, indeed very simple, and by surprising speed. Is’ 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. Look at VIDEO RECIPE on my YouTube channel and you will love it.
Then, from time to time, to the Sicilian spaghetti the farmers added what they had in the pantry: I added sundried tomatoes, Capers, parsley, black olives and almonds. In short, you can enrich it with everything you have in the pantry or that you need to consume. The important thing is that the oil is a high quality extra virgin olive oil and that the pasta is al dente! In Sicily it is the most popular pasta for a spaghetti with friends organized at the last moment, because it's simple and tasty.
Is’ a peasant recipe, but very yummy and I think represents perfectly my land. Do not miss all my SICILIAN RECIPES, from traditional and notes to those you find preserved only in the Sicilian houses. And follow also on my cYouTube. Have a good day.
9 comments
ADA that good that must be this paste…I generally make it to Syracuse with anchovies and Garlic Breadcrumbs of course what I do with the bread the right one …but with the addition of capers and Sun-dried tomatoes must be hot and then almonds…# wow…Thank you will do it in my cooking classes…Americans love the anchovies
Thanks Fiora, try it, I'm sure it will please you and the Americans. In fact the dough as you call it at Syracuse…. A hug, ADA
First of all congratulations for the tour that you're about to start, I will follow you with pleasure. Is’ an experience I'd like to do, Immerse yourself in the culture of a people is exciting and evocative. In Calabria are spaghetti “anchovies and moddica”: savory!
Very good as all your dishes but always take note of what I like more but I do them if I have to open the stove too hot pretty fast :-((
I did yesterday chickpea (in box) I just switched to fast paced FRY cipolotti celery, Salt, two small calamari. Removed, toss the chickpeas with their liquid, papá, 5 minutes.
Left there and when lukewarm smoothies. A dash of anchovy sauce, squid cut, toasted bread slice Pan away with them with a tad bit of oil. We had two dinners. Ahahaha ciaoooooo Kiss
My dear Hedwig, aside from that the hummus was supposed to be great, in any case this paste can be prepared in less than 2 minutes, so no excuse even on lighting the stove! I kiss you. ADA
I will follow you for a few years through your emails. Your recipes are delicious especially when it comes to your Sicilian and passion for our land. Good return home. A warm greeting. Salvatore
Hello Savior, you made me a compliment beautiful. I love Sicily, I hope you see, and I try to put a pinch in everything I do. I like to think that the combination of several ingredients in a pot is the mirror of us Sicilians, the result of the various dominations, several stories, they have merged into a beautiful harmony. Thanks again, ADA
Wonderful this recipe, and then it can also be used to flavor a pasta salad!!!
Hi Mila dear! Thanks! And Yes, I love her very cold: the flavors explode and balance even better. A sincere hug, Thanks. ADA