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. Then, from time to time, the peasants were what they had in the pantry: I added sundried tomatoes, Capers, parsley and almonds. 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
Not surprisingly I leave you today with a recipe of my land, because I'm about to leave for Sicily for a tour organized by Eden Hotels. A slow journey and on a human scale that will cross the island through the path, and then the feeling of the time that passes, 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 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. Then I will tell all 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.
360 grams of spaghetti
8 anchovy fillets in oil
8 sundried tomatoes in oil
parsley, to taste
almonds and roasted, to taste
a slice from 120 grams of bread
a handful of capers
salt and pepper, to taste
2 cloves of garlic
extra virgin olive oil, to taste
Finely chop the parsley, peel the capers under the water and coarsely chop the dried tomatoes. Put extra virgin olive oil in a pan (the right, do not hold back but not exaggerated) and garlic, heat over low heat and, when the oil is hot and you start to smell garlic, Add the anchovies in oil. Turn up the heat a little and stir until the anchovies have melted, 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 keep it in the pan with the sauce and some cooking water. Join the rest of the chopped parsley, ground black pepper, a little toasted almonds and grated bread.
Serve the pasta garnished the dish with the remaining almonds and bread crumbs, and Bon Appetit!
MATCHING: The white wine that we suggest to match this recipe won the Oscar del vino 2015. It's a Chardonnay, produced in Sicily by the company Pocket of 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. It is a wine that smells of exotic 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.