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Spaghetti Acciughe & Muddica Fritta

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Ingredients

Adjust Servings:
1/2 lb Spaghetti Pasta
8 Anchovy fillets
5 Tbs Papa Vince Sicilian EVOO
1/2 White Onion Chopped finely
2 Tbs Raisins Soaked in warm water
2 Tbs Pine nuts
1 Pinch Saffron
1 Pinch Red crushed pepper
8 Tbs Breadcrumbs Fried in the oil from the anchovies
Salt and Pepper

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Spaghetti Acciughe & Muddica Fritta

  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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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!

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Steps

1
Done

In a large frying pan, add the extra virgin olive oil.

2
Done

Add the onion, sauté until it becomes translucent.

3
Done

Add the anchovies, chop them up with a wooden spoon until they dissolve.

4
Done

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.

5
Done

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.

6
Done

Serve immediately top with the fried breadcrumbs (muddica)! Enjoy!!

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Sicilian Frittata
previous
Sicilian Frittata with Potatoes & Zucchini
next
Sweet and sour Eggplants

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