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Pasta c'anciove and muddica atturrata

The recipe for the Sicilian first course based on anchovies and toasted breadcrumbs.

It is a dish belonging to the Palermo tradition.

The origins are ancient, those of Sicilian cuisine that arise from the poor and peasant tradition and know how to enhance simple ingredients, making them together a symphony of flavors.

Recipe

400 g of bucatini / daisies / spaghetti

200 g of tomato paste

8 anchovies in oil

pine nuts and raisins

white onion

bread crumbs

salt and pepper

extra virgin olive oil

a clove of garlic

Put plenty of salted water in a saucepan and bring it to a boil.

In the meantime, sauté the onion, finely chopped, and the garlic in a drizzle of olive oil, adding the anchovy fillets that are melted and, of course, the already toasted pine nuts and raisins.

After a few minutes, add the tomato extract and let it melt over low heat, adding a little hot water. Season with salt and pepper according to your taste.

In a pan, toast the breadcrumbs, without letting it burn, and set aside.

Throw in the pasta and cook it, drain it and handle it with the sauce, adding a little cooking water if necessary. Serve and complete with the crumbs at the top, that is, toasted.

NSS/concent/200*

Tomato concentrate "extracted" of tomato gr 200

€5.29
€4.76 Save 10%
Quantity

Tomato concentrate "extracted" of tomato / Tomato concentrate gr 200

Extract of Sicilian "abstract" tomato

In the Sicilian and Palermitan tradition, pasta canciova o 'a milanisa is prepared, but also milincianeddi ammuttunati (stuffed eggplant), purpetti ri sardi (meatballs with sardines), a tunnina ammuttunata (stuffed tuna).

In general, the extract is used to make excellent sauces for starters, meats or fish with a very intense and particular flavor. A nut of extract can be added to various preparations such as pasta with broccoli in a pan or pasta with sardines or to enrich a meat sauce, a brociolone (rollò), a sauce.


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Pasta c'anciove and muddica atturrata

The recipe for the Sicilian first course based on anchovies and toasted breadcrumbs.

It is a dish belonging to the Palermo tradition.

The origins are ancient, those of Sicilian cuisine that arise from the poor and peasant tradition and know how to enhance simple ingredients, making them together a symphony of flavors.

Recipe

400 g of bucatini / daisies / spaghetti

200 g of tomato paste

8 anchovies in oil

pine nuts and raisins

white onion

bread crumbs

salt and pepper

extra virgin olive oil

a clove of garlic

Put plenty of salted water in a saucepan and bring it to a boil.

In the meantime, sauté the onion, finely chopped, and the garlic in a drizzle of olive oil, adding the anchovy fillets that are melted and, of course, the already toasted pine nuts and raisins.

After a few minutes, add the tomato extract and let it melt over low heat, adding a little hot water. Season with salt and pepper according to your taste.

In a pan, toast the breadcrumbs, without letting it burn, and set aside.

Throw in the pasta and cook it, drain it and handle it with the sauce, adding a little cooking water if necessary. Serve and complete with the crumbs at the top, that is, toasted.

NSS/concent/200*

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