Ingredients
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1/2 lb Spaghetti Pasta
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8 Anchovy fillets
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5 Tbs Papa Vince Sicilian EVOO
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1/2 White OnionChopped finely
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2 Tbs RaisinsSoaked in warm water
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2 Tbs Pine nuts
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1 Pinch Saffron
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1 Pinch Red crushed pepper
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8 Tbs BreadcrumbsFried in the oil from the anchovies
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Salt and Pepper
Directions
Another great recipe from our chef Giovanna Sireno! With this Spaghetti Acciughe & Muddica Fritta, she’s cooking the pasta, while preparing the sauce ~It’s that simple! The breadcrumbs have already been fried, using the oil from the anchovies and adding a dash of black pepper, cook them at low heat until they’re golden brown! Remember to mix them constantly using a wooden spoon, or they will burn!
Steps
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1
Done
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In a large frying pan, add the extra virgin olive oil. |
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2
Done
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Add the onion, sauté until it becomes translucent. |
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3
Done
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Add the anchovies, chop them up with a wooden spoon until they dissolve. |
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4
Done
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Add the pignoli nuts, drained raisins, a pinch of red crushed pepper, and pinch of saffron. Continue cooking the sauce on a low flame, mixing every together for a few more minutes. Set aside. |
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5
Done
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At this point, your spaghetti should almost be cooked! *Remember to cook them a few minutes less than the package instructions. Using a pasta fork, transfer the spaghetti over to the frying pan, toss everything together and continue cooking for about another minute, so that the spaghetti absorbs all of the ingredients and flavors. |
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6
Done
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Serve immediately top with the fried breadcrumbs (muddica)! Enjoy!! |
2 Comments Hide Comments
you did not explain when the breadcrumbs are added / included
Do you fry the bread crumbs with the oil and anchovies? Or fry them separately?