Today’s recipe was provided by Stefania Hartley, you can read her author interview here.
This is a recipe that I’ve actually tried and tested and comes from my grandmother. It’s perfect for summer too.
Another Sicilian recipe that goes very well in summer is Pasta c’anciova e muddica, pasta with anchovies and breadcrumbs.
When I got married, my grandma gave me a handwritten folder of recipes and this is one of them.
350g pasta of your liking
(optional, not in the traditional recipe: 500g ripe tomatoes)
30g anchovies under oil (in a jar)
60g or three tablespoons of breadcrumbs
Many sprigs of fresh parsley
2 cloves of garlic
Olive oil, salt and pepper
Fry the garlic in some oil until golden, then discard it and add the anchovies and the parsley.
At this point, my grandma would add the tomatoes deseeded and finely cut up, and let them cook under low heat, but the traditional recipe does without the tomatoes.
Meanwhile, you cook the pasta and sauté the breadcrumbs in a little oil.
When the pasta is ready, drain it and toss it in the sauce, then serve with a topping of golden breadcrumbs and pepper if you wish.
Remember that the anchovies are very salty so you might not need to add any salt to this dish at all.
My grandma’s comment at the bottom reads “you can have the sauce without the tomatoes, buona pure è (‘good also is’, with the inversion of the normal Italian word order which is typical of Sicilian dialect)”.
Thanks Stefania, buon appetito!
You can buy Stefania’s book, Sun, Stars and Limoncello here,
(and scroll down for a giveaway)
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